Hungarian Goulash

    MAKES: 8 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 2 hours
    Creamy, comforting goulash has its roots in Eastern Europe, but it’s gained worldwide popularity—not least because it’s simple to prepare, easy on the budget, and a hassle-free way to make a hungry crowd very, very happy.

    3 tablespoons (45 g/1.6 oz) ghee or other healthy cooking fat
    1 large (150 g/5.3 oz) yellow onion, chopped
    2 cloves garlic, minced
    2 pounds (900 g) beef chuck steak, cut into 11/2 inch (4-cm) chunks
    1 teaspoon fine sea salt, or to taste
    1/2 teaspoon black pepper
    1/2 teaspoon caraway seeds
    1/2 cup (55 g/1.9 oz) paprika, divided
    1/4 cup (63 g/2.2 oz) unsweetened tomato paste
    2 bay leaves
    10 cups (2.4 L) water, divided
    1 medium (300 g/10.6 oz) rutabaga, peeled and cut into 1-inch (2.5-cm) pieces
    2 medium (240 g/8.5 oz) green bell peppers, sliced
    6 egg yolks
    2 tablespoons (8 g/0.3 oz) freshly chopped parsley, plus more for garnish
    Optional: Sourdough Keto Buns


    In a large heavy-based saucepan or a Dutch oven greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and beef, and cook over medium-high heat, until browned on all sides. Reduce the heat to medium and add the salt, pepper, caraway seeds, and 2 tablespoons (14 g) of the paprika. Add the tomato paste, bay leaves, and 9 cups (2.1 L) of the water. Reduce the heat to low, cover with a lid, and cook for about 90 minutes.
    After 90 minutes, add the rutabaga and cook, covered, for another 20 minutes. Add the peppers, and cook for 5 minutes, or until the rutabaga is tender. Add the remaining 6 tablespoons (41 g) paprika to the pot.
    Whisk the remaining 1 cup (240 ml) water with the egg yolks. Slowly drizzle in the egg and water, and cook while stirring until it thickens. Take off the heat and let it sit for 5 minutes before serving, garnished with parsley. Goulash pairs perfectly with Sourdough Keto Buns! To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
    Total carbs: 11.5 g / Fiber: 4.4 g / Net carbs: 7.1 g / Protein: 25.7 g / Fat: 30.3 g / Energy: 418 kcal
    Macronutrient ratio: Calories from carbs (7%), protein (25%), fat (68%)