American goulash

Ingredients

• 1kg mince
• 1 onion - chopped
• 3 cloves of garlic, crushed and chopped
  Or
• Garlic powder
• 1 700ml jar of Countdown Essentials pasta sauce
• Mixed herbs
• Salt
• Cracked black pepper
• 700ml water (fill the pasta jar and use it to wash the pasta sauce into the recipe)
• 2 cups of gluten free macaroni elbows. Consider using more pasta.

Instructions

1. Heat oil in a large Dutch oven over medium high heat. Add the beef, and brown for 10 minutes, breaking up as you stir. Add the onion and continue to cook, while stirring, until tender, about 5 minutes.
2. Add all the remaining ingredients, except the macaroni, and cover with a lid, and simmer for 20 minutes.
3. Stir in the macaroni, simmer for another 10-15 minutes until pasta is cooked

INSTANT POT BEEF STEW

Instant Port Beef Stew

By Craig Massey - Adaped from Michelle Tam, Nom Nom Paleo

Ingredients

• 1.5kg beef chuck roast cut into 1½- to 2-inch cubes
• 1 tablespoon ghee or butter
• 2 medium onions, thinly sliced
• 500g mushrooms cleaned, stemmed, and quartered
• 2 tablespoons tomato paste
• 6 garlic cloves, peeled and smashed
• 2 tablespoons soy sauce
• 1 teaspoon Fish Sauce
• 1 teaspoon dried thyme (or 2 fresh thyme sprigs)
• 1 dried bay leaf
• Freshly ground black pepper
• Optional; 3 large carrots, cut into 1-inch pieces
• Optional; 500g potatoes, cut into 1-inch cubes

Instructions

1. In a large bowl, toss the cubed beef with 1½ teaspoons of cooking salt.
2. Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add the butter. Once the butter is melted, add the onions and mushrooms. Sauté until the onions are softened, about 5 minutes.
3. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
4. Toss in the salted beef, soy sauce, fish sauce, thyme, and bay leaf. Give everything a good stir to combine all the ingredients. (You don’t need to add any extra liquid to the Instant Pot because the onions and beef will release sufficient liquid.
5. Cook on High pressure for 30 minutes
6. Wait 15 minutes and if the pressure hasn't released naturally, release it.
7. Fish out the thyme and bay leaf, and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure. Season to taste with salt and freshly ground black pepper.
8. You can reheat the stew in an Instant Pot or stovetop pressure cooker. Just take it out of the fridge and scoop off the hardened fat layer on top. If you want to add root veggies in your beef stew, stir in diced carrots and cubed potatoes. Pressure-cook everything for 5 minutes under high pressure. Manually release the pressure right away, stir, and adjust for seasoning before serving.

Yield: 6 Serving