“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.
Carl's Ribeye Hungarian Goulash
Servings8 servings
Prep Time15 minutes
Cook Time45 minutes
Ingredients
- 4strips fatty baconraw, chopped
- 1tbsp olive oilextra virgin
- 6tbsp butter
- 3pounds ribeye steakchopped into bite-size pieces
- 2bulbs fennelshaved or sliced very thin
- 1can Tomato paste6 oz.
- 2.5cups chicken stock
- 6cloves garlicminced
- 4tbsp paprika
- 3tbsp onion powder
- 1tbsp Black Pepper
- 1tbsp lemon juice
- 1 bay leaf
- 1cup Sour Cream
- 1/2cup flat-leaf parsleychopped
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.