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Keto Goulash

A Keto beef stew

Keto Goulash is my low carb take on a Hungarian classic. This is something I’ve been wanting to make for a while and I’m finally here with the recipe. I love a good beef stew and I’ve even made a Beef Bourguignon on my show previously. I love how easy this dish is to make and it’s perfect for meal prep. The best part is the longer you keep this dish, the tastier it gets. Enjoy this stew with some cauliflower rice, perhaps a slice of my Keto bread or even some delicious bacon cabbage slaw. Enjoy!

The Beef

For this recipe I would recommend any slow cooking cut of beef. It’s always best to have a chat with your local butcher when buying the meat. Chuck roast is the preferred cut or a basic stewing meat will work as well. Now in India our beef is to be quite honest, of terrible quality. We get 3 kinds basically. Ground beef, body meat and tenderloin. Now the body meat is just cut up and it’s never separated by part and at the end of the day it’s lean, tough and chewy. So when you cook it unlike say a pork shoulder it won’t break down and be delicious and juicy. It gets dry and thread like. So I actually used tenderloin in my video.

I also dry aged my beef for 2 days in the fridge. Which means I just put it on a wire rack on a shelf in the fridge and let it air dry. This dries out the outside and intensifies the beefy flavour.

The Carbs

My recipe has a good number of carbs per serving. I chose to be generous with the tomato puree, onions and celery. If you want to keep the carbs down I would say use only about 100 grams of onion, 100 grams of tomato and skip the celery. Honestly I don’t really stress about the carbs from veggies. If you are eating low carb you can even throw in some carrots and other veggies.

Keto GoulashNutrition Info (Per serving)

  • Calories: 253
  • Net Carbs: 7g
  • Carbs: 8g
  • Fat: 12g
  • Protein: 28g
  • Fiber: 1g

This recipe makes 6 servings. Get this recipe on myfitnesspal.

Keto Goulash
Keto Goulash
Yum
Votes: 5
Rating: 5
You:
Rate this recipe!
A Hungarian Classic made Keto
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
2 hours 90 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
2 hours 90 minutes
Keto Goulash
Keto Goulash
Yum
Votes: 5
Rating: 5
You:
Rate this recipe!
A Hungarian Classic made Keto
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
2 hours 90 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
2 hours 90 minutes
Ingredients
  • 750 grams Beef (Chuck or any slow cooking cut)
  • 150 grams Onion
  • 50 grams Celery Stalk
  • 200 grams Green Bell Pepper
  • 10 grams garlic
  • 1 Tbsp Goose Fat You can also use any other cooking fat you like
  • 1 Tbsp Butter
  • 200 grams Tomato Puree You can also use tin tomatoes or fresh tomatoes
  • 500 ml Water
  • 1 Beef Stock Pot
  • 2 Bay leaves
  • 1/2 Tsp Caraway Seeds Buy Online
  • 1/2 Tsp Black Pepper
  • 2 Tsp Hungarian Paprika Try this
  • Salt to Taste
  • Celery Leaves for garnish
Servings: servings
Units:
Instructions
  1. Start by cutting the beef into chunks and seasoning with salt. Cut them however big or small you like them. I suggest cutting them to bite size pieces for quicker cooking and easier eating.
  2. Heat the goose fat in a dutch oven till smoking hot and then seal the beef in batches. So add in a few pieces as a time and let it brown on one side, turn it over and brown on the other and then remove from the pan. Do not crowd the pan otherwise the beef will stew in it's own juices.
  3. Once that's done add a tablespoon of butter to the pan along with the onions and sautee them till the onions start to turn translucent. Then add in the celery and continue cooking.
  4. Cook the onions low and slow till they start browning and then add in the garlic, caraway seeds and paprika and give it all a good mix. Tip: Throw in an extra tablespoon of butter for more fatty goodness.
  5. After cooking for about 2 minutes add in the tomato puree, beef stock pot and water and bring up to a boil.
  6. Add the beef back in along with the bay leaves, pepper and some salt. Now cover and let the beef cook till it's nice and tender.
  7. The cooking time will now vary depending on the cut of beef you are using. Normally you cook this low and slow for about 1-2 hours. Check the pot every 20 minutes. If you need to add more water then do that. You want to make sure nothing is sticking or burning. You can also just stick the pot in the oven at 180C for 3 hours approx.
  8. Use your cooking intuition and taste as you go. You want to cook it till the beef is fork tender and the stew is reduced down to a nice thick consistency. If you prefer it soupy you can just add more water or leave as it is. If you want there to be too much water even after cooking it for so long you can cook it without a lid on the stove til it reduces.
  9. Once done serve with your favourite Keto side dish.

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7 Comments

  • Reply
    Sue McGhie
    August 28, 2019 at 12:43 pm

    Love this Sahil! Will definitely be making it! 😀 Just wondering, as I printed a number of your recipes so I can have the copy to use in the kitchen, the print version on your web site looks great, layout and all etc – yet the photo of the dish in the top left corner don’t come through for me when I actually print. The box for it is there, but no photo….? I don’t have this experience with other things I print, so I don’t understand why it happens that way here. At any rate, FYI. Thanks so very much for all you do for the keto community, making these great recipes and all the online content as well! Kind regards, Sue in London

    • mm
      Reply
      Sahil Makhija
      September 7, 2019 at 7:31 pm

      I will look into it Sue. Thanks for letting me know.

  • Reply
    Alexandru
    August 29, 2019 at 10:18 am

    Hi, can this prepared using a slowcooker, do you any advice if anything else needs to be done if a slowcooker would be used

    • mm
      Reply
      Sahil Makhija
      September 7, 2019 at 7:30 pm

      yes it can.

  • Reply
    Dirk
    September 20, 2019 at 10:33 am

    Hey SahIl,
    i’m eating this right now, it’s fantastic, thanks!

  • Reply
    Nacho
    November 4, 2019 at 11:51 pm

    Tomato Puree?
    Beef Stock Pot?
    Those two items should be clickable so we can see what those items are and how they’re made. Sorry, I’m slow…

    nibs

    • mm
      Reply
      Sahil Makhija
      November 5, 2019 at 2:15 am

      tomato puree is just a blitzed tomato and beef stock pot is like a stock cube.

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