Low Carb Hungarian Goulash
Indulge in the rich, comforting flavors of Low Carb Hungarian Goulash, a hearty one-pot meal that's perfect for weeknight dinners or cozy gatherings. This keto-friendly twist on a classic combines tender chunks of seared beef chuck with a robust blend of sweet and smoked paprika, caraway seeds, and garlic, all simmered to perfection in a savory beef broth. Vibrant vegetables like zucchini, red, and green bell peppers not only add color and nutrition but also keep the dish low-carb without sacrificing taste. Ready in just under two hours, this satisfying stew can be served with a dollop of creamy sour cream and a sprinkle of fresh parsley for a restaurant-worthy finish. Perfect for those on a low-carb or keto diet, this Hungarian-inspired dish delivers warm, bold flavors without the carbs!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon caraway seeds
- 4 cups beef broth (low sodium)
- 2 tablespoons tomato paste
- 1 medium red bell pepper (sliced thinly)
- 1 medium green bell pepper (sliced thinly)
- 2 medium zucchini (cut into half-moons)
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and pepper, ensuring the meat is evenly coated.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides, about 2-3 minutes per batch. Remove and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened and lightly golden, about 5 minutes.
Add the minced garlic, sweet paprika, smoked paprika, and caraway seeds to the pot. Stir for 1-2 minutes until fragrant.
Return the seared beef to the pot and pour in the beef broth. Add the tomato paste and stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 60 minutes, stirring occasionally.
After 60 minutes, add the sliced red and green bell peppers and zucchini to the pot. Stir to incorporate the vegetables into the stew.
Continue to simmer uncovered for an additional 20-30 minutes, or until the beef is tender and the sauce has thickened slightly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the goulash hot, optionally garnished with a dollop of sour cream and chopped parsley.
Nutrition Facts
Calories |
3119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 3718 mg | 162% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 34.2 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 5592 mg | 119% | |
*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.
