There’s nothing quite like a bowl of rich, hearty goulash to warm you from the inside out. This isn’t just any goulash; it’s a soul-soothing, keto-friendly version that captures all the authentic, smoky paprika-infused flavor of the Eastern European classic. Imagine tender chunks of beef melting in your mouth, swimming in a velvety, savory sauce. It’s the ultimate one-pot wonder—easy on your wallet, simple to prepare, and guaranteed to make any hungry gathering a very happy one. Get ready for your new favorite comfort food!
Ingredients
• 3 tbsp / 45 g ghee or other healthy cooking fat
• 1 large / 150 g yellow onion, chopped
• 2 cloves garlic, minced
• 2 lbs / 900 g beef chuck steak, cut into 1.5-inch / 4-cm chunks
• 1 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• 1/2 tsp caraway seeds
• 1/2 cup / 55 g paprika, divided
• 1/4 cup / 63 g unsweetened tomato paste
• 2 bay leaves
• 10 cups / 2.4 L water, divided
• 1 medium / 300 g rutabaga, peeled and cut into 1-inch / 2.5-cm pieces
• 2 medium / 240 g green bell peppers, sliced
• 6 egg yolks
• 2 tbsp / 8 g freshly chopped parsley, plus more for garnish
• Optional: Sourdough Keto Buns for serving
Instructions
1. In a large Dutch oven or heavy-based pot, heat the ghee over medium-high heat. Add the chopped onion and cook for 5-8 minutes until lightly browned. Stir in the minced garlic and beef chunks, searing the meat on all sides.
2. Reduce the heat to medium. Stir in the salt, pepper, caraway seeds, and 2 tablespoons of the paprika. Add the tomato paste, bay leaves, and 9 cups / 2.1 L of the water.
3. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover with a lid and cook for 90 minutes, allowing the beef to become tender.
4. Stir in the rutabaga pieces, cover, and cook for another 20 minutes. Add the sliced bell peppers and cook for 5 more minutes, or until the rutabaga is fork-tender.
5. Stir in the remaining 6 tablespoons of paprika. In a separate bowl, whisk the 6 egg yolks with the remaining 1 cup / 240 ml of water. Slowly drizzle the egg yolk mixture into the pot, stirring constantly until the goulash thickens.
6. Remove the pot from the heat and let it rest for 5 minutes. Garnish with fresh parsley before serving. This goulash is perfect with Sourdough Keto Buns for dipping.
Nutritional Information
• Nutrition Information
• MAKES: 8 servings
• PREPARATION TIME: 20 minutes
• COOKING TIME: 2 hours
• Per Serving (approx. 1.5 cups / 360 ml)
• Calories: 418 kcal
• Total Carbs: 11.5 g
• Fiber: 4.4 g
• Net Carbs: 7.1 g
• Protein: 25.7 g
• Fat: 30.3 g
• Macronutrient Ratio: 7% Carbs, 25% Protein, 68% Fat
Pro Tips
• Don’t overcrowd the pot when browning the beef. Work in batches if necessary to ensure each piece gets a deep, flavorful sear.
• Use high-quality, fresh paprika for the best flavor. Hungarian sweet paprika is the most authentic choice for goulash.
• To prevent the egg yolks from scrambling, add a ladle of the hot goulash liquid to the egg yolk mixture while whisking vigorously before slowly adding it all back to the pot.
• Goulash tastes even better the next day! The flavors meld and deepen overnight, making it a perfect make-ahead meal.
FAQ
Q: What makes this goulash recipe keto-friendly
A: This goulash is keto-friendly because it uses low-carb rutabaga instead of potatoes and is thickened with egg yolks rather than flour, resulting in only 7.1 grams of net carbs per serving.
Q: What is the best paprika for authentic goulash
A: For the most authentic and best flavor, the recipe recommends using a high-quality, fresh Hungarian sweet paprika.
Q: How do I prevent the egg yolks from scrambling
A: To prevent the egg yolks from scrambling, temper them by whisking a ladle of the hot goulash liquid into the egg mixture before slowly adding it all back to the pot while stirring constantly.
Q: Can I make this keto goulash in advance
A: Yes, this goulash is a perfect make-ahead meal. The flavors will meld and deepen overnight, making it taste even better the next day.
