Hungarian-Inspired Low-Carb Beef Goulash

Inspired by a classic recipe. Adapted for my kitchen.

Many of our favorite recipes have a story to tell. Goulash is one of them.

The original Hungarian Gulyás dates back centuries and was prepared by cattle herders who slowly cooked chunks of beef with onions, water, and later the rich paprika that became a hallmark of Hungarian cooking. As the recipe traveled across Europe and eventually to America, families adapted it using ingredients that were available to them, creating many different versions along the way.

I recently came across a low-carb American goulash recipe from LowCarbology that inspired me to make my own version. Rather than preparing it exactly as written, I used ingredients I already had on hand and made a few changes to better suit my family's tastes.

I substituted roasted red peppers for fresh peppers, added mushrooms for extra heartiness, increased the tomato paste for a richer sauce, and adjusted the seasonings.

That's one of the joys of cooking—recipes become part of your own family's story.

I hope this version becomes one of your favorites too.

INGREDIENTS

• 1½ pounds lean ground beef

• Salt and black pepper, to taste

• 2 teaspoons reserved oil from the jar of roasted red peppers

• ¾ cup chopped roasted red peppers

• ¼ cup chopped onion

• 8 ounces sliced mushrooms

• 2 cups frozen cauliflower florets

• 1 (14-ounce) can diced tomatoes, drained (reserve 2 tablespoons of the juice)

• 2 tablespoons reserved tomato juice

• 2 tablespoons tomato paste

• ¼ teaspoon garlic powder

INSTRUCTIONS

1. Heat the reserved roasted red pepper oil in a large skillet or Dutch oven over medium-high heat.

2. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if necessary.

3. Stir in the onion, roasted red peppers, and mushrooms. Cook for 5 to 7 minutes, or until the vegetables begin to soften.

4. Add the frozen cauliflower florets and the reserved tomato juice. Cover and cook for 8 to 10 minutes, stirring occasionally, until the cauliflower is tender.

5. Remove the lid and continue cooking for 2 to 3 minutes to allow any excess liquid to evaporate.

6. Stir in the tomato paste, drained diced tomatoes, garlic powder, salt, and pepper. Simmer for another 3 to 5 minutes until the sauce thickens and everything is heated through.

7. Taste and adjust the seasonings if needed. Serve hot.

Serving Suggestions

Serve with a fresh green salad or your favorite low-carb vegetable. If desired, top with a sprinkle of shredded cheddar or Parmesan cheese for extra flavor.

Nutrition Information

Yield: 6 servings

Entire Recipe

• Total Carbohydrates: 49 g

• Net Carbohydrates: 35 g

Per Serving

• Total Carbohydrates: 8 g

• Net Carbohydrates: 6 g

Nutrition values are approximate and may vary depending on the brands of ingredients used.

"Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers."— 3 John 1:2 (NKJV)