It's time again for a tasty and healthy low-carb dinner recipe. This time we made a delicious fall recipe: low-carb goulash! You often see this Hungarian dinner recipe as a soup, but also as a stew. We have chosen to make the stew variant.
This delicious stew is super easy to make. Just some carving, the pan on the fire and then enjoy the scents for 3 hours! making goulash Traditional goulash is made from beef, tomatoes, paprika, stock, herbs and potatoes. We have followed the traditional recipe as much as possible. Only the potatoes are not suitable for a low-carbohydrate or keto diet.
We have therefore replaced these with pumpkin cubes. These cubes have a neutral taste and resemble potatoes in both shape and structure. So a great replacement. Our goulash contains only 8.7 g of carbohydrates per bowl due to this small adjustment! Tips This recipe makes 5 small or 4 large bowls of goulash.
The goulash is super tasty to eat with a generous portion of cauliflower rice. The leftovers can be kept in the fridge for a few days or frozen. I hope you like it! For more inspiration, check out our other low-carb fall recipes!
Preparation method
Cut the meat and onions into small pieces and crush the garlic. Melt the butter in a casserole or skillet and add the pieces of meat. Brown the meat on all sides and then add the sliced onions and garlic. Bake this for a few minutes. Meanwhile, cut the peppers into small pieces and add to the pan with the meat. Bake this for a few minutes as well.
Then add the tomato paste and spices to the pan while stirring. Deglaze with the water, stock cube and tomato cubes. Add the bay leaf to the pan and let the goulash simmer over a low heat for 2.5 hours with the lid on the pan. After simmering for 2.5 hours, add the pumpkin cubes and let it simmer for about 30 minutes, or until the pumpkin is cooked. After simmering, divide the goulash into 4 portions and serve with cauliflower rice if desired. Enjoy your meal!
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