Austrian Recipes Perfect For Paleo

Do you live in Austria, or close by?

One of the things to love about Austria is the food.

Here are three recipes that are perfect;y paleo

Goulash Photo by John Verive


Serves 4

Authentic goulash would be served with boiled potato, or knedle; a recipe made from bread. Serve this goulash with boiled turnip instead of potato for a paleo alternative, or serve with a fresh green salad.

2 cups chuck steak (or similar), diced
2 tablespoons olive oil
1 1/4 onions, finely chopped
3 tablespoons caraway seeds
3 sprigs fresh oregano
1 heaped tablespoon ground paprika
2 strips of lemon rind (no pith)
salt and pepper

Heat 1 tablespoon of olive oil in a pot on medium heat and add the steak, cook until browned then remove from the pan and place to the side.

Return the pot to the heat and add the remaining tablespoon of olive oil and the onions, fry until brown then add the caraway seeds, oregano, paprika and lemon rind, stir to heat the spices for 1 minute then return the steak to the pan along with enough water to cover the meat.

Cover the pot and leave to simmer for 1.5-2 hours, or until the steak is very tender.


Gefüllte Paprika

Serves 4

Traditionally Gefüllte Paprika will be served with rice or potato to help in ‘picking up’ the sauce. A side isn’t always necessary, however boiled turnip or white sweet potato would work well as a paleo alternative if desired.

4 medium-large capsicums / bell peppers
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic gloves, minced
2 cups minced beef
1 cup tomato passata
2 bay leaves
salt and pepper to taste

Cut the tops off the capsicums and remove the seeds. Keep the capsicum in tact to fill with minced beef.

Heat the olive oil in a medium sized pot on medium heat and add the onion and garlic, fry until brown then place into a large mixing bowl. Allow the onions to cool slightly then add the minced beef, use your hands to combine well.

Use a spoon to fill each of the capsicums with the minced beef.

Return the pot to the heat and add the tomato passata and bay leaves, bring to simmering point then add the capsicums to the pot. Cover and cook for 60-80 minutes.

Season the tomato passata with salt and pepper then serve.

Marzipan Potatoes

Makes 20-24

3 cups almond meal
1/2 cup honey
2 tablespoons rose water essence
1/3 cup cocoa powder

Place the almond meal, honey and rosewater essence in a bowl and combine well.

Use the palms of your hands to roll a tablespoon of marzipan into a potato (oval) shape. Repeat the process until all the marzipan is used.

Gently coat each marzipan potato with the cocoa powder then place on a plate and cover. Keep refrigerated until serving.

Enjoy these Paleo Austrian recipes!



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