1. Beef cut into 1-inch cubes. 2. Onion: peel and finelly chop. 3. Garlic cloves: peel and mince. 4. Carrots: peel, wash and slice. 5. Heat oil in a large pot over medium heat. add chopped onions and cook until softened and lightly golden (about 5-7 minutes). Add garlic and cook for another minute. 6. In the same pot, add beef in batches, browning on all sides. 7. Stir in the paprika and tomato paste, allowing the flavors to meld for about 1 minute. 8. Pour in the bottle of dark beer, making sure the meat is mostly submerged. Add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 1.5-2 hours, or until the beef is tender. 9. Add the sliced carrots and continue to simmer for another 30 minutes, until the carrots are cooked through. 10. Taste and adjust seasoning with more salt, pepper, or paprika as needed. Serve the goulash with any way cooked potatoes, pasta, or bread on the side.

   1. Grind the salmon in a meat grinder. Finally, twist the onion.2. in large bowl: combine salmon, onion, almond flour, egg, salt and pepper. Mix everything together until well combined. 2. Shape the mixture into small round patties or cutlets. 3. Coat each cutlet with bread crumbs. 4. Heat oil in a pan over medium heat. Shallow fry the cutlets until they are golden brown on both sides. Place fried cutlets to a heatproof pan. 5. Preheat oven on 410 F. Cover cutlets with foil or a lid and bake 15 min.