The Amazing Low Carb Goulash (Hungarian Stew) Recipe

This is a Hungarian classic, and is so tasty and filling. You can make it lower in fat by using chicken, but it’s really great with veal. This dish can have many variations. You can add whatever veggie you want and serve it with any starch you’d like. I actually just put a scoop over lettuce for a Goulash Salad. It’s awesome as a leftover so a great meal to make on a Sunday evening while winding down from the week and just relaxing.

What you need:

• 2 lbs. (1”) cubed veal
• 2 onions, white or yellow chopped very finely (the finer the better!)
• 2-3 garlic cloves minced
• 2tbsp Coconut Oil
• 2-3 Tbsp. (adjust to taste) Hungarian sweet paprika
• 1 tsp. bay leaves
• 1 Qt. water or stock
• 1 head cauliflower
• ¼ tsp. black pepper
• 1 tsp. salt
• 2 tsp. caraway seeds

What you do:

1. Add 1 tbsp. of oil or butter to large pot and brown meat on high heat (just the outside of the meat should be browned, this will help keep the flavor and keep it moist). Set aside
2. Add 1 tbsp. of oil to a frying pan and fry onions on medium heat until soft.
3. Add garlic until browned.
4. Bring the pot with meat back to the stove and add the fried onions and garlic to it and set on medium heat.
5. Add all spices to water or stock.
6. Cook for about 1.5 to 2 hrs. (for beef or veal), and 20-25mins for chicken.
7. The longer you cook the beef or veal the more tender it will be.
8. The liquid will become thicker.

Makes approximately 8 servings.


Nutrient breakdown per serving:

• Calories: 270
• Fat: 7
• Carbs: 7
• Protein: 24.5
• Fiber: 2

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