Keto Rindergulasch (German Beef Goulash)
Savor the rich, hearty flavors of Keto Rindergulasch, a low-carb twist on the classic German beef goulash. Perfectly tender beef chuck cubes are simmered in a flavorful tomato-based broth laced with paprika, cumin, sautéed onions, garlic, and red bell peppers. This comforting dish is ideal for keto enthusiasts, with the optional xanthan gum providing a satisfying, velvety texture without the carbs from traditional thickeners. With minimal prep time and an extended slow-cooking process for maximum flavor, this recipe becomes a warm, wholesome dinner that's both nourishing and delicious. Serve this keto goulash piping hot and topped with fresh parsley for an authentic German meal that will satisfy your cravings while keeping your diet on track.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 unit onion, large, chopped
- 4 cloves garlic cloves, minced
- 2 units red bell peppers, chopped
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 unit bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon xanthan gum (optional, for thickening)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add the beef cubes in batches, and brown them on all sides, about 5-6 minutes per batch. Remove the beef and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sauté until the onions are translucent, about 5 minutes.
Stir in the red bell peppers and cook for another 3 minutes until they begin to soften.
Add the paprika, ground cumin, and tomato paste to the pot. Stir well to combine with the vegetables.
Return the browned beef cubes to the pot, pour in the beef broth, and add the bay leaf.
Season with salt and black pepper. Stir everything together, ensuring the beef is mostly submerged in the liquid.
Bring the mixture to a simmer, then lower the heat. Cover the pot with a lid and let it simmer gently for about 1.5 to 2 hours or until the beef is tender.
If you'd like a thicker goulash, you can mix in 0.5 teaspoon of xanthan gum at the end and simmer for an additional 5 minutes, stirring frequently.
Remove the bay leaf before serving. Taste and adjust seasonings as needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.3 g | 294% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6536 mg | 284% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 24.9 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 4588 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
