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  • tmacon1963

Low Carb / Keto Hungarian Goulash, 7 net carbs, With puree 10

Updated: Sep 7, 2019

This is a true classic the use of real Hungarian Paprika and toasting the Caraway seeds along with the other dry herbs to bring out their flavors , prior to putting in the stew gives this version that " something " extra that makes it a unique dish and an unforgettable experience !

Hungarian Goulash serverd with a Cauliflower Puree


Low Carb / Keto Hungarian Goulash

Serves 6 to 8


2 tablespoons Ghee or Beef Tallow.

2 1/2 pounds boneless beef chuck, cut into 2-inch cubes, seasoned generously with salt and pepper

2 onions, chopped

2 tsp olive oil

1/2 tsp salt

2 teaspoons caraway seeds, toasted and ground

2 tablespoons Hungarian paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1 tsp dried marjoram leaves

1/2 teaspoon dried thyme leaves

4 cups beef or chicken stock (1 to deglaze pan, 3 more added to stew)

4- Tbsp. of tomato paste .

3 garlic cloves, crushed

1/2 tsp salt, or to taste

1 bay leaf

2 tablespoons balsamic vinegar

Garnish with sour cream and chopped scallions if desired.


Pre heat oven to 300 degrees

Pat beef dry with a paper towel, season with salt and black pepper .Heat Ghee or oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Reduce heat as necessary.

Transfer to a large stockpot and reserve drippings in the skillet.

Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened and beginning to brown about 10 minutes. Transfer to the stockpot with beef.

Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.

Cover and place into oven until a fork inserts easily into the meat, 1 1/2 to 2 hours.

Remove from oven and return to stove top. With a spider or slotted spoon remove meat from sauce.

Skim off excess fat and if you want a thicker sauce bring to a boil and reduce till the sauce thickness is to your liking, skimming off any scum that comes to the surface.

Either way when satisfied with the sauce correct for seasoning and return meat to sauce and heat through.

Serve with sour cream and minced scallions or chives .

I like to serve with a cauliflower Puree . I place the puree in a shallow dish create a well in it with a spoon and ladle the Goulash into the puree well top with a dollop of sour cream and chopped scallions .

Here the Goulash is served with over a Cauliflower Puree topped with sour cream and chopped scallions

Nutrition Facts ( For the Goulash ,7 net carbs ) Servings 7.0 Amount Per Serving calories 277 % Daily Value * Total Fat 12 g 19 % Saturated Fat 8 g 38 % Monounsaturated Fat 2 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 48 mg 16 % Sodium 357 mg 15 % Potassium 406 mg 12 % Total Carbohydrate 8 g 3 % Dietary Fiber 1 g 5 % Sugars 4 g Protein 24 g 49 % Vitamin A 15 % Vitamin C 8 % Calcium 10 % Iron 3 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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