In a large pot, add in the avocado oil and cook the chopped onion and garlic on high heat. Cook until onions are translucent.

Add the beef and brown until slightly browned.

Add the mushrooms and peppers and cook for 3-5 minutes more.

Add the bay leaf, smoked paprika, beef stock, and diced tomatoes and reduce the heat to very low.

Partially cover the pot with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture from sticking to the bottom.

Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough. Season with salt and pepper to taste.

Remove the bay leaf and serve the goulash over cauliflower rice and garnish with chopped parsley.