Easy Keto Hungarian Goulash

Chunks of tender stewing beef are cooked down in a big pot to release all their juices in this delicious Keto soup recipe. Then, the pot is filled with broth and low-carb veggies. Season the soup, then all you have to do is let it simmer away. Traditionally, goulash can be cooked for hours over a hot fire. To make your life simple, you’ll be cooking the soup in a fraction of the time on your stove. The soup is only a little thick. If you want to be authentically Hungarian for an afternoon, you can thicken the soup further by stirring in sour cream while the soup is warm. For more inspiration, you could also check out our Keto Hungarian Gulyas Soup recipe.

What is Keto Hungarian goulash?

Hungarian goulash is also known as Gulyás. It is a stew or soup predominately made with beef. Goulash almost always includes potatoes and carrots, but these vegetables have been substituted to make the recipe Keto-friendly. The ingredients are simmered for a long time, traditionally in a large pot over an outdoor fire. Like all Hungarian dishes, goulash is not complete without lots of paprika. It is often served with fresh parsley and sour cream.

Should I eat a high-protein Keto meal?

You may notice this meal has almost as much protein as fat per serving. If you’re on the Keto diet, that doesn’t mean you can’t enjoy the recipe. High-protein meals are okay every once in a while on the Keto diet, especially if you do any type of intermittent fasting. If you eat a high-protein meal like this one, make sure your other meals focus on fats.

Other low carb vegetables to include

Traditional Hungarian goulash almost always includes carrots and potatoes. These aren’t Keto-friendly ingredients. To make a Keto Hungarian goulash, you’ll make your soup with brown mushrooms. If you want to include more low-carb vegetables, try zucchini, broccoli, cauliflower, or spinach.

Net Carbs

4.8 g
Fiber

0.8 g
Total Carbs

5.8 g
Protein

33.9 g
Fats

36.7 g

492 cals

Quantity

Serving Size

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Beef Chuck Blade Roast Separable Lean And Fat Trimmed To 1/4" All Grades Raw Top Steak

1.5 lb
Olive Oil

2 tsp
Salt

0.25 tsp
Black pepper

0.25 tsp
Tapioca Flour

4 tsp
Beef broth

3 cup
Brown mushrooms

6 oz
Onion powder

0.5 tsp
Garlic powder

0.75 tsp
Paprika

2 tsp

Step 1

Break up chuck roast that has been cut for stew meat inside a large soup pot. Douse the beef in olive oil, salt, and pepper. Cook the beef on high heat until it’s browned all over.
Step 2

Next, reduce your heat to a low setting, then sprinkle the tapioca flour over the beef. Stir the beef around in the flour until the meat is coated and the flour starts to brown. Then, pour the beef broth into the pot. Stir and bring the pot to a simmer.
Step 3

While the pot is simmering, chop brown mushrooms and add them to the soup. Season the pot with onion powder, garlic powder, and paprika. Cover the pot with a lid and simmer the soup while the mushrooms release their liquids and tenderize in the broth.
Step 4

Remove the lid from your goulash and continue simmering the soup until it reduces and thickens slightly. This will not thicken to a stew, but just a slightly-thick soup. Serve hot with lots of chopped parsley for garnishing.