“Goulash is a stew of meat and vegetables usually seasoned with paprika and other spices. Originating from medieval Hungary, Goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.” – Wikipdia
I used to eat Goulash before I went keto. Of course, it is usually served over noodles or with potatoes in the stew itself, and always with bread and butter. So, naturally, I hadn’t had it until I served some up over bZoodles and fell in love all over again.
This is a basic Goulash recipe, except that I’ve modified it to be more low-carb, and subsequently more delicious, than any other recipe I’ve found.
Carl’s Ribeye Hungarian Goulash
Cook the bacon in a Dutch oven or a pot over medium heat until crispy and fat is rendered.
Add olive oil, then add the shaved fennel to the pot and cook until soft, about 8 minutes.
Add chicken stock, tomato paste, garlic, paprika, onion powder, black pepper, bay leaf, and lemon juice.
Cover and simmer, stirring occasionally, for 30 minutes.
Place the beef cubes into an appropriately sized bowl and sprinkle with salt and pepper.
Brown the beef in a skillet over medium heat, stirring until browned on all sides, about 8 minutes.
After 30 minutes of simmering the Goulash, add the beef with 4 tbsp of butter. Simmer for 10 minutes.
Remove bay leaf and chop the parsley.
Serve with a dollop of sour cream and a little parsley for garnish.