Paleo Rindergulasch (German Beef Goulash)
Warm, hearty, and packed with traditional flavors, Paleo Rindergulasch (German Beef Goulash) is a deliciously wholesome twist on a classic comfort dish. Featuring tender beef chuck slow-simmered in a rich tomato and beef broth base, this paleo-friendly recipe is elevated with vibrant spices like paprika, cumin, and caraway seeds—bringing depth and bold flavor to every bite. Sautéed yellow onions, garlic, and red bell peppers add a sweet, aromatic balance, while fresh parsley offers a burst of brightness to finish. Perfect for cozy family dinners or meal prep, this low-carb German goulash pairs beautifully with steamed vegetables or a crisp green salad. Ready in just over three hours, it’s a satisfying one-pot meal that's equal parts nutritious and indulgent.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons ghee
- 2 large yellow onions
- 4 garlic cloves
- 2 medium red bell pepper
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the beef chuck roast into 1-inch cubes and set aside.
Heat the ghee in a large Dutch oven or heavy pot over medium-high heat.
Add the beef cubes in batches and brown them on all sides, about 5-7 minutes per batch. Transfer them to a plate and set aside.
Peel and slice the onions into thin rings. Mince the garlic cloves.
Add the onions to the pot and sauté until they become translucent, about 5 minutes.
Add the minced garlic and red bell peppers, cut into strips, and cook for another 3 minutes.
Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.
Return the browned beef cubes to the pot. Add the canned diced tomatoes and beef broth.
Stir in the paprika, ground cumin, caraway seeds, bay leaf, sea salt, and black pepper.
Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low.
Let the goulash cook slowly for about 2.5 to 3 hours or until the beef is tender and flavorful. Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf before serving.
Garnish with freshly chopped parsley and serve the goulash hot, optionally with a side of steamed vegetables or a green salad.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.5 g | 294% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 37.0 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 5269 mg | 112% | |
*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.
