Hungarian Goulash | Keto Recipes | Headbanger's Kitchen

Cut beef into chunks.

Season beef with salt.

Heat about a tablespoon of goose fat in a Dutch oven on high heat until smoking hot.

Sear beef in batches until browned on both sides.

Add a tablespoon of butter and 150 grams of chopped onions to the pot, mix well.

Cook onions and celery until softened and starting to brown.

Add caraway seeds and a heaped tablespoon of paprika, mix well.

Add tomato puree, a beef stock pot, and water, mix well.

Bring to a gentle boil.

Add seared beef back into the pot, mix well.

Add two whole bay leaves, black pepper, and a little more salt, mix well.

Cover and let cook until meat is tender and stew thickens.

Mince garlic and add to the stew, mix well.

Continue to cook, stirring occasionally.

Add green bell peppers and cover, cook for about five more minutes.

Chop celery leaves and add to the stew, mix well.

Equipment Needed

Dietary

Allergens