Primal Goulash

This rustic, paleo‑friendly goulash is my version of a beloved comfort food from my Slovak childhood - a dish that simmered through long winters, filled the house with warmth, and brought everyone to the table. Traditional Slovak and Central European goulash often relies on flour or roux to thicken the broth, but this version keeps things naturally hearty without wheat, letting the flavours of beef, paprika, caraway, and caramelized onions shine through. It’s simple, nourishing, and rooted in the kind of cooking our ancestors would recognize: whole ingredients, slow simmering, and deep, honest flavour.

Even though potatoes aren’t strictly paleo, they’ve become a welcome addition in many modern paleo kitchens, and here they add body and comfort without compromising the spirit of the dish. The result is a bowl of goulash that feels both traditional and refreshingly clean - perfect for anyone who loves natural, unprocessed food.

Short Background on Goulash

Goulash (or guláš in Slovak) is one of Central Europe’s most iconic dishes, with origins tracing back to Hungarian cattle herders who cooked meat slowly over open fires. Over time, each neighbouring culture—Slovak, Czech, Austrian, and beyond - adapted it to local tastes. Slovak goulash tends to be hearty, paprika‑rich, and often cooked outdoors in a large kettle during gatherings or celebrations.

For many Slovaks, goulash is more than a recipe - it’s a memory. It’s the smell of onions caramelizing, the sound of a pot bubbling over a fire, and the comfort of sharing something warm and familiar with people you love. This version keeps that spirit alive while making it accessible to anyone looking for a wholesome, wheat‑free, naturally satisfying meal.

Servings:
6-8

The Ingredients

Beef Broth

The Soup

Caramelized Onions

The Instructions

Beef Broth

1. Cut beef into cubes.
2. Bring beef cubes in water to boil.
3. After boil, lower heat to simmer and cook for 2 hours to make beef tender. Cook for less time (i.e. 30 min) if you’re in a hurry.
4. Add caraway seeds, paprika, marjoram, salt, pepper, and tomato paste to soup.
5. Cut green onions to small strips and add to soup.
6. Cut potatoes to cubes and add to soup.
7. Increase temperature to medium and cook for 30 minutes.

The Soup

1. Add caraway seeds, paprika, marjoram, salt, pepper, and tomato paste to soup.
2. Cut green onions to small strips and add to soup.
3. Cut potatoes to cubes and add to soup.
4. Increase temperature to medium and cook for 30 minutes.

Caramelized Onions

1. Crush or finely dice garlic cloves.
2. In a frying pan, fry garlic in oil for 1 minute.
3. Add diced large onions with paprika and fry until caramelized for about 3 minutes.
4. Add contents to soup, and its ready to serve.