“Goulash is a stew of meat and vegetables usually seasoned with paprika and other spices. Originating from medieval Hungary, Goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.” – Wikipdia
I used to eat Goulash before I went keto. Of course, it is usually served over noodles or with potatoes in the stew itself, and always with bread and butter. So, naturally, I hadn’t had it until I served some up over bZoodles and fell in love all over again.
This is a basic Goulash recipe, except that I’ve modified it to be more low-carb, and subsequently more delicious, than any other recipe I’ve found.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 4 strips fatty bacon raw, chopped
- 1 tbsp olive oil extra virgin
- 6 tbsp butter
- 3 pounds ribeye steak chopped into bite-size pieces
- 2 bulbs fennel shaved or sliced very thin
- 1 can Tomato paste 6 oz.
- 2.5 cups chicken stock
- 6 cloves garlic minced
- 4 tbsp paprika
- 3 tbsp onion powder
- 1 tbsp Black Pepper
- 1 tbsp lemon juice
- 1 bay leaf
- 1 cup Sour Cream
- 1/2 cup flat-leaf parsley chopped
Ingredients
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Instructions
- Cook the bacon in a Dutch oven or a pot over medium heat until crispy and fat is rendered.
- Add olive oil, then add the shaved fennel to the pot and cook until soft, about 8 minutes.
- Add chicken stock, tomato paste, garlic, paprika, onion powder, black pepper, bay leaf, and lemon juice.
- Cover and simmer, stirring occasionally, for 30 minutes.
- Place the beef cubes into an appropriately sized bowl and sprinkle with salt and pepper.
- Brown the beef in a skillet over medium heat, stirring until browned on all sides, about 8 minutes.
- After 30 minutes of simmering the Goulash, add the beef with 4 tbsp of butter. Simmer for 10 minutes.
- Remove bay leaf and chop the parsley.
- Serve with a dollop of sour cream and a little parsley for garnish.