Inspired by my recent trip to Hungary, this beef cheek dish is cheap and so easy to make, serve with pureed cauliflower for a perfect dinner. (pictured here with sautéed zucchini and sauerkraut).

Beef Cheek Goulash

500 grams beef cheek, in large chunks (3 -4 cm)
2 red capsicums or Hungarian peppers, roughly chopped
1 onion halved
2 sticks of celery, finely sliced
1 clove of garlic, peeled
3-4 bay leaves
2 tbsp. tomato paste
2½ tbsp. sweet or smoked paprika
600 grams beef stock (or water and 1tbsp vegetable stock paste)
1 tsp coconut oil
Place garlic into TM bowl and chop 3 seconds, speed 7, add onion and repeat. Scrape down sides, add coconut oil and sauté 3 minutes, 100 degrees, speed 1.
Add celery, capsicum and paprika and sauté further 3 minutes, 100 degrees, REV, speed 1.
Add beef cheeks, and cook 7 minutes, Varoma, REV, speed soft.
Add remaining ingredients and cook 99 minutes, 100 degrees, REV, speed soft.
Check consistency, may need to add a little more water and cook further 15 minutes.

Place in Thermoserver, or serve immediately