This is my take on a keto goulash recipe. Maybe I am taking liberties with Hungary’s famous national dish but this is delicious never the less.
Traditionally Hungarian Goulash is served with little dumplings called csipeke. These are made with flour and eggs. For this recipe, I’m going to just omit the dumplings and not even think about a substitution. Instead, I would serve this dish with some puréed vegetables like cauliflower, carrots or swede and some buttered savoy cabbage. Or you could just ditch the carbs.
In Hungary, the goulash is considered to be a soup dish. Although to in my experience it more resembles what we would call a stew. Although the final mixture is quite liquid. However, I have heard if you ever visit Hungary you will find the goulash under the soup section of the menu.
Shin is a good cut of beef to use in this recipe, as this cut of beef requires long slow cooking.
Hungarian Keto Goulash Recipe
Ingredients – Serves 4
800g beef shin cut into 1? cubes.
2 tablespoons olive oil
2 large white onions chopped into 1/2? dice
4 cloves of garlic crushed
2 large carrots cut into 1/2? dice (optional don’t add carrots if you want this recipe lower carb)
2 large parsnips cut into 1/2? dice (optional)
4 medium ripe tomatoes, or 200g of tinned chopped plum tomatoes.
2 red pepper cut into 1/4? slices
1 1/2 tbsp Hungarian paprika plus a little extra for a garnish.
1 tsp ground caraway seed
3 dried bay leaves
salt and freshly ground black pepper.
100ml sour cream
Fry the onions in the oil until soft and slightly colored. Add the paprika and the beef and cook until the beef has turned lightly brown.
Add the garlic, bay leaves and caraway seeds.
Pour over enough water to cover the meat in the pan and simmer for 1 1/2 hours.
Add the carrots and parsnips adding more water to cover the meat and vegetables if necessary. Cook for a further 1 hour.
Add the sliced red peppers and tomatoes and simmer for a further 20 minutes.
Fish out the bay leaves and discard.
To serve ladle onto your bowl or plate and add a dollop of sour cream to the goulash and sprinkle over a little Hungarian paprika.