Slow-Cooked Beef Stew - Hungarian Goulash

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 Originally made by shepherds, this beef stew is a popular meal predominantly in Central Europe.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.

	1 kg boneless cheap beef cuts (what you want is a chuck or flank), cut in large cubes or chunks
	2 cups beef broth
	200 g onion, diced
	1 tbsp lard (or 2 tbsp oil)
	1 medium size tomato, diced (optional)
	1 clove of garlic (optional)
	1 tbsp paprika
	1 tsp pepper
	1/2 tsp salt
	3-4 dried bay leaves

1.	Heat the lard or oil in a large pot, add diced onion and let it fry until they are translucent.
2.	Add the meat chunks coated in paprika and pepper
3.	Fry everything on medium heat for a couple of minutes (until beef turns brown(ish) on all sides)
4.	Lower the heat, add 1 cup of broth, diced tomatoes, garlic and bay leaf. Cover the pot and let it simmer for an hour while stirring occasionally.
5.	After one hour, add another cup of broth, salt and some more paprika (to taste)
6.	Goulash should be cooking until meat is fork-tender, which is usually around 2 hours
7.	Cooked goulash can be served with zoodles, cauliflower mash, sautéd broccoli...

Slow-Cooked Beef Stew – Hungarian Goulash

LOW-CARB AND KETO-FRIENDLY RECIPES

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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 eaten in Central Europe.

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