This easy one-pot dish is perfect to serve on chilly nights. Enjoy the flavor of Hungarian goulash right out of the bowl or over cauliflower rice.
This keto beef goulash recipe is just one of many tasty meals that can be made ahead and frozen for another day.
History of Goulash
Goulash is a beef stew defined by its rich paprika sauce. Goulash comes from the Hungarian word for a herdsman or cowboy.
While out on cattle drives, the herdsman would use meat from the weaker cows who wouldn’t survive the trip to make stews.
Paprika was used on the cattle drives to flavor and preserve the meat – this was before ice and coolers were available. The ground dried pepper caught on as a popular seasoning and remains today.
Prepping the Meat for Your Keto Beef Goulash Recipe
Great meat enhances this keto beef goulash recipe. I find that a chuck roast works well for this recipe as well as for other stews.
To prep it for the pot, you’ll need to cut it into cubes. Before you make the cubes, work on the fat, using a long, sharp knife to remove hard fat.
Cut your roast into slices, and then into strips. From there, cut the strips into 1-inch cubes.
(As a quick aside, if you want to sharpen your knife skills, then check out this quick knife skills 101 video.)
Alternatively, if you opt for pre-sliced stew meat, look for a package where the meat is cut to be relatively the same size and appears at least somewhat similar. Vastly different cuts of meat will present a cooking challenge.
One thing you might enjoy alongside this hearty meal is a small piece of paleo and keto bread. If you haven’t tried it yet, here’s a super simple microwave recipe.
In a large pot, add in the avocado oil and cook the chopped onion and garlic on high heat. Cook until onions are translucent.
Add the beef and brown until slightly browned.
Add the mushrooms and peppers and cook for 3-5 minutes more.
Add the bay leaf, smoked paprika, beef stock and diced tomatoes and reduce the heat to very low.
Partially cover the pot with a lid and simmer gently for 60 minutes, stirring occasionally. You may need to add a dash or two more water to prevent the mixture from sticking to the bottom.
Cook until the meat is tender and check the consistency of the sauce. If it has not thickened sufficiently, remove the lid and increase the heat slightly until the sauce is thick enough. Season with salt and pepper to taste.
Remove the bay leaf and serve the goulash over cauliflower rice and garnish with chopped parsley.
All nutritional data are estimated and based on per serving amounts.
Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.