Goulash with vegetables

Cut the beef (400 g) into medium pieces.

Heat a pan with garlic-infused vegetable oil (1–2 tbsp).

Sear the beef over high heat until browned.

Add tomato paste (60 g), khmeli-suneli seasoning (1–1.5 tsp), and salt (to taste).

Pour in water (300–400 ml), reduce the heat, and simmer covered for 45–60 minutes until the meat is tender.

Slice the carrot (100 g) and bell pepper (120 g).

Add the vegetables to the meat 15–20 minutes before it’s done to keep their texture.

If necessary, adjust the salt and spices.

Serve the goulash on its own or with a keto side of cauliflower, zucchini, or celery puree.