2-15-12 

Wendler DL week 3 

Review power clean technique 

WOD: 

5 rounds for time 

 3 Power cleans 155/105 

7 wall walks 

10 lateral jumps over the bar 

Paleo Corner 
Elk Goulash 
Ali Bagley 


Servings: serves four 
Prep time: 0:30 
Total time: 2:30 
Categories: Dinner, Main Dish 
Ingredients 
• 2 pounds of cubed elk stew meat 
• Three onions diced 
• 12 cloves of garlic minced 
• 2 tablespoons tomato paste 
• 6 tablespoons sweet paprika 
• 2 tablespoons coconut flour 
• 3 cups of vegetable, or chicken broth 
• 2 teaspoons of Marjoram 
• 4 bay leaf 
• Salt and pepper 
• Coconut oil or olive oil 
• one large head of green cabbage sliced
• Two tomatoes sliced 


Directions Turn oven on to 325°.  In a Dutch oven sauté onions for 10 to 20 minutes until soft.  Add garlic cook for two minutes. Add paprika and coconut flour.  Mix in tomato paste Marjoram bay leaves.  Cook till you can smell the mixing of flavors.  Pour in chicken broth. While onions are cooking salt and pepper Elk and brown on all sides. Set aside till large pot is ready. Add meat to Dutch oven, cover put in the oven for 2 to 4 hours. Serve goulash on top of a large bed of cabbage, garnish with tomato slices.