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.
Reduce the heat to medium.
Stir in the salt, pepper, caraway seeds, and 2 tablespoons (30 ml / 1 fl oz) of the paprika.
Add the tomato paste, bay leaves, and 9 cups (2160 ml) / 2. 1 L of the water.
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.
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.
Stir in the remaining 6 tablespoons (90 ml / 3 fl oz) 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.
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.
Don't overcrowd the pot when browning the beef.
Work in batches if necessary to ensure each piece gets a deep, flavorful sear.
