Carl's Ribeye Hungarian Goulash

(carl) #1

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“Goulash is a stew of meat and vegetables usually seasoned with paprika and other spices. Originating from medieval Hungary, Goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.” - Wikipdia

I used to eat Goulash before I went keto. Of course, it is usually served over noodles or with potatoes in the stew itself, and always with bread and butter. So, naturally, I hadn’t had it until I served some up over bZoodles and fell in love all over again.

This is a basic Goulash recipe, except that I’ve modified it to be more low-carb, and subsequently more delicious, than any other recipe I’ve found.[wpurp-searchable-recipe]Carl’s Ribeye Hungarian Goulash - - fatty bacon (raw, chopped), olive oil (extra virgin), butter, ribeye steak (chopped into bite-size pieces), fennel (shaved or sliced very thin), Tomato paste (6 oz.), chicken stock, garlic (minced), paprika, onion powder, Black Pepper, lemon juice, bay leaf, Sour Cream, flat-leaf parsley (chopped), , Cook the bacon in a Dutch oven or a pot over medium heat until crispy and fat is rendered.; Add olive oil, then add the shaved fennel to the pot and cook until soft, about 8 minutes. ; Add chicken stock, tomato paste, garlic, paprika, onion powder, black pepper, bay leaf, and lemon juice.; Cover and simmer, stirring occasionally, for 30 minutes.; Place the beef cubes into an appropriately sized bowl and sprinkle with salt and pepper. ; Brown the beef in a skillet over medium heat, stirring until browned on all sides, about 8 minutes.; After 30 minutes of simmering the Goulash, add the beef with 4 tbsp of butter. Simmer for 10 minutes.; Remove bay leaf and chop the parsley.; Serve with a dollop of sour cream and a little parsley for garnish.; ; - [/wpurp-searchable-recipe]

(Wendy) #2

That sounds really good. I suppose I could use another meat than ribeye if needed. I love ribeye but can’t imagine using it in a dish. :grin:I think it’s running $11 a pound or more right now.

(Ethan) #3

As an ethnic Hungarian, I have to object to the use of sour cream in gulyas! Hungarians love sour cream and put it on a lot of food–but not gulyas. I, however, commend you in breaking the rule, because I loved my gulyas with sour cream.