This is a simple 1 pot meal!

1-Pot Beef Heart Goulash (Gluten-free)

• 6 cloves garlic, peeled
• drizzle pomegranate molasses, optional
• 1 teaspoon organic oregano
• 1 teaspoon ground organic turmeric/curcumin powder
• 1/2 teaspoon ground organic ceylon cinnamon
• 1 teaspoon cocao powder
• 1/2 teaspoon ground allspice powder
• 2 teaspoons organic chili powder
• 1 tablespoon tomato paste
• 1 quart spring water, tea (I like chaga), and/or chicken stock, more as needed
• 1 (18 to 23 ounces) jar organic crushed tomatoes
• 1 teaspoon sea salt
• 3 bell peppers, chopped (I used a mix of colors)
• 1 to 2 pounds top sirloin grass-fed steaks, chopped and seasoned with salt
• 1 pound grass-fed beef heart, trimmed of silver skin, chopped, and seasoned with salt*
• 2 to 3 tablespoons grass-fed (unsalted) butter
• 9 ounces gluten-free pasta
• 6 to 8 ounces grass-fed cheddar cheese, grated

1. Blend the garlic, pomegranate molasses, spices, tomato paste, liquid of choice, tomatoes and sea salt together. Whoops, so you use a blender and a pot to make the dish. Still easy cleanup.
2. Transfer the blended mixture to a big pot or a beautiful Dutch oven, and simmer it for about 30 minutes, while you prep the vegetables and beef.
3. Once the veggies and meats are prepared, add them to the Dutch oven, along with the butter.
4. Let this barely simmer for an hour or so. Taste and season with sea salt, if needed.
5. Stir in the pasta, cover the pot, and cook for 10 minutes or more (stirring once or twice to ensure all noodles are cooking). You can add a bit of water (or other liquid), if you think it needs it.
6. Once noodles are cooked, add the cheese and cover for a minute to let the cheese melt. Oh, and if you have some fresh herbs, chop them and toss on top for a vibrant finish.

We have Beef heart, and your sirloin steaks available as well as pre-cut stew meat if you prefer a little quicker version. You can re-freeze heart in smaller chunks for later use if you like.