Lasagne

Difficulty: easy
Time: Oven 1 hour, slow cooker 4 to 7 hours
Serves: 6
Yield: 6 pieces 
Traditional/GAPS/SCD legal, Primal

Equipment:

• Oven or slow cooker
• Pan
• large oven safe bowl in case the oven is used

Ingredients:

• 1 kg beef mince or 500 gr pork mince and 500 gr beef mince
• butter, lard, tallow, beef drippings
• courgette
• onions
• mushrooms
• garlic
• passata
• grated cheese
• salt, peper, oregano

Things to do ahead:

• 1 day ahead thaw meat

Directions:

• Preheat the oven on 180C/350F, fan assisted on 160C, gas 4 when using the oven
• Clean and slice the courgette
• Cube the onions and set aside
• Slice the mushrooms and set aside
• Brown the beef in a pan in some butter, lard, tallow or beef drippings, add onions, mushrooms and garlic to the pan and fry with the meat until soft
• Add the passata and let it cook for a bit.
• Add salt, pepper and oregano to taste, keeping in mind that there will be courgette used in stead of the traditional lasagna sheets, which means that the sauce may need a bit more salt and pepper
• Spoon some of the sauce into the bowl or slow cooker crock, top with a layer of sliced courgette, again a layer of sauce, topped with a layer of courgette, until the sauce and the courgette are all done, finishing with a layer of sauce.
• Top with grated cheese.
• When using the oven put the bowl in the oven for about 35 to 45 minutes, keep an eye on it by the time you reach the 35 minutes mark.
• When using the slow cooker, put it in for 6 hours on low or 3 hours on high.
• Buon apetito!

Possible substitutions:

1. butter - coconut, tallow, lard, beef drippings

2. cheese - omit or use a bechamel sauce

Goulash, Hungarian

Difficulty: easy

Serves: 6-8
Traditional

Ingredients:

For the goulash:

2 tablespoons butter or lard

2 onions

6 garlic cloves

1/4 cup smoked paprika

1/4 cup tomato paste, organic

1 teaspoon caraway seeds

Sea salt, to taste

2 cups chicken broth, preferably homemade

2 kg stewing beef

1/3 fish sauce

1/4 cup cornstarch or arrowroot powder, organic

2 bay leaves

For the rice:

Sea salt

Filtered water

500 grams brown rice, soaked for at least 12 hours.

Garnishes:

1/2 cup sour cream or creme fraiche, organic

Black pepper, freshly ground

Sauerkraut

Directions: 

Rice:

1. The night before, soak the rice in a large pan in acidic water.
2. In the morning, bring the rice to a boil and after 20 minutes of cooking, put it in the haybox and leave it there until dinner to get thoroughly cooked.
Alternatively:
cook it as per the instructions on the packaging. This will get it done faster, but the rice is less nutritious. You may consider using white rice instead of brown when you do not have the time to soak the rice overnight.

Goulash:
1. In a large pan, heat the butter or lard over medium heat.

2. Peel and finely dice the onions and garlic cloves. Add to the pan along with the paprika, tomato paste, caraway seeds, and 1/4 teaspoon of sea salt.

3. Cook until the onions are softened and lightly browned, which will take about 10 to 15 minutes.

4. Cut the beef into large cubes. Set them aside.

5. Stir in the chicken broth, scraping up any brown bits.

6. Transfer the onion mixture to the slow cooker.

7. Add the meat to the slow cooker along with the fish sauce, cornstarch/arrowroot powder and bay leaves and stir to combine. Cover and cook on low until the meat is tender, 4 to 5 hours.

8. Remove the bay leaves from the crock pot. Stir one cup of the stewing liquid into the sour cream to temper, then stir the sour cream mixture into the stew.

12. Season the stew to taste with sea salt and freshly ground black pepper to taste.

13. Serve the stew over the rice with extra sour cream and sauerkraut on top.