Goulash is probably one of my favorite beef dishes. It is perfect comfort food for a cold winter day. Originally made by shepherds, this beef stew is a popular meal predominantly in Central Europe. Every country, even different regions within the same country, have their way of making this dish.
Goulash is a rich beef stew, typically made of tender chunks of beef, onions, carrots, and tomatoes flavored with paprika and simmered for hours. You cannot overcook goulash – the longer it cooks, the tastier it gets. Especially this low-carb variation which does not include carrots and tomatoes (that may turn into mush). A keto-friendly version of goulash includes beef, onions, a tomato or two (optional), and a lot of herbs and spices.
Another good thing about goulash is that you can have an all-meat dish on a budget. Making this beef stew is a perfect way to use cheaper cuts of meat and save some money. If you are in doubt what to choose, check out Serious Eats’ stew science.
Different countries serve goulash with various side dishes. Boiled potatoes, potato mash, homemade noodles, or other kinds of pasta are great choices. My low-carb alternative so far has been sauteed broccoli or cauliflower mash, but literally, any veggies you regularly eat will be a good match.
If you are a fan of beef, you want to try slow-cooked beef ribs with celeriac mash. It is to die for!
Optional addition to (almost) all-beef goulash are mushrooms. I like to add some, just to spice things up. Also, if you are on a budget, mushrooms are far cheaper than beef!
More optional additions: sun-dried tomato, garlic, fresh bell pepper (or any spicy kind of pepper) etc.