Slice the onions into strips and finely chop the garlic.
Heat the olive oil in a flameproof casserole and brown the diced beef well on all sides, in batches.
Return all the meat to the casserole, add the onions, garlic and paprika and soften everything briefly.
Deglaze with the vegetable stock, put the lid on and braise the goulash over a low heat until the meat is tender.
Cook the teff in lightly salted water until soft, then leave it to swell.
Season the goulash to taste with salt and serve it with the teff.
Good to know
A goulash like this is happy to take its time. In the end, it's exactly the kind of food that warms you up.
Swaps
Teff → buckwheat (also contains minerals and is gluten-free); diced beef → skinless chicken thighs (still plenty of protein); olive oil → ghee (heat-stable for browning; contains milk); vegetable stock → unsweetened beef stock (stronger flavour, often made by simmering bones).
Cooking tips
Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.
Allergens
The recipe is gluten-free if the stock is chosen accordingly. Onions and garlic can be strong for sensitive children or a sensitive stomach; in pregnancy it's suitable when the beef is cooked right through.
