Perfect! Let’s make a Keto-friendly beef stew/goulash that’s rich, hearty, and low-carb—but still keeps that Hungarian goulash vibe. I’ll make it slow-cooker / stovetop friendly.
Keto Beef Goulash / Stew (Hungarian Style)
Ingredients (4–6 servings)
- 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes
- 2 tbsp olive oil or avocado oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 2–3 tbsp sweet Hungarian paprika (essential!)
- 1 tsp smoked paprika (optional, adds depth)
- 1 tsp caraway seeds (optional but traditional)
- 2 cups beef broth (or water + bouillon)
- 1 cup diced tomatoes (fresh or canned, optional—low-carb friendly)
- 2–3 medium bell peppers, chopped (optional, reduces carb load if needed)
- 2 tsp salt, ½ tsp black pepper (adjust to taste)
- 2 tsp tomato paste (optional, for richness)
- 1–2 tsp apple cider vinegar or lemon juice (brightens flavor)
- Optional keto-thickener: 1 tsp xanthan gum or 1–2 tbsp cream cheese to thicken
Instructions
- Brown the beef
Heat oil in a heavy pot or Dutch oven over medium-high heat.
Brown beef cubes on all sides (don’t overcrowd). Remove and set aside. - Cook the aromatics
In the same pot, add onions and cook until soft (5–7 minutes).
Add garlic, paprika, smoked paprika, and caraway seeds. Stir for 30 seconds—don’t burn the paprika! - Deglaze
Add a splash of beef broth to scrape up the browned bits from the bottom. - Build the stew
Return beef to the pot. Add remaining broth, tomatoes, bell peppers, tomato paste (if using), salt, and pepper. Stir to combine. - Simmer low & slow
- Stovetop: cover and simmer 1.5–2 hours, until beef is fork-tender
- Slow cooker: 6–8 hours on LOW or 3–4 hours on HIGH
- Adjust & thicken
If desired, whisk in cream cheese or sprinkle xanthan gum to thicken sauce.
Add vinegar/lemon juice to brighten flavors. - Serve
Serve hot on its own, or over cauliflower mash or zucchini noodles for a keto-friendly “goulash plate.”
Keto Tips & Variations
- Veggies: Stick to low-carb ones—zucchini, mushrooms, or green beans. Skip potatoes.
- Creamy version: Add ¼ cup heavy cream at the end for richness.
- Spicy: Add a pinch of chili flakes or hot paprika.
- Meal prep: Keeps 4–5 days in the fridge, freezes well.
If you want, I can also make a fully authentic Hungarian goulash but fully keto, including csipetke-style low-carb noodles—so you get the traditional feel without the carbs.
Do you want me to do that?
