Parry the meat and cut into bite-sized pieces. Since the meat contracts during frying and cooking, the pieces can also be slightly larger. Peel the onions, garlic and ginger and cut into small cubes.
Let the coconut oil get very hot in a large roasting pan and sear the meat so that it browns. If water comes out, salt the meat and season with black pepper (if your AIP allows), add onions, garlic and ginger and sauté. After a few minutes pour in the bone broth, add the bay leaves, turn the stove down, close the lid and simmer everything for about 2 hours on a low heat.
In the meantime, peel the sweet potatoes and carrots and dice them bite-sized. Brush the mushrooms, remove the lower part of the stem and cut the mushrooms into not too thin slices. Depending on your taste, rub the peel from half an orange to a whole orange and squeeze both oranges. If you want, you can put a few orange peel zest aside for garnishing later.
After the 2 hours add potatoes, carrots, mushrooms and orange juice, bring to the boil again and stew for another 20-25 minutes.
In the meantime, wash the pears, quarter them, remove the stem, flower and core and dice the pulp as well. Finely chop the parsley. Put some of it aside for the garnish.
When the time is up, add the cinnamon and orange peel and season the goulash with salt and white pepper (if your AIP allows it), add the pear cubes and let it steep for another 5 - 10 minutes - do not cook anymore. Finally fold in the parsley and serve - if necessary, sprinkle freshly on the plate with a little parsley and orange peel.
Alternatively, this recipe can also be used super e.g., be prepared with lamb and / or beef hearts. It tastes even better when it is warmed up, but then do not bring it to the boil.
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