Easy Keto Hungarian Goulash
How to Make It
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.
Ingredients
- 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