Ingredients
Meat and Aromatics
- 1 1/2 lbs ground beef
- 1 onion (chopped)
- 3 cloves garlic (minced)
Liquids and Tomatoes
- 1 1/2 cup beef bone broth (or more as needed)
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes
- 3 tbsp tomato paste
Spices and Seasonings
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp dried marjoram
- 2 organic bay leaves
- 1 tsp crushed red pepper flakes (optional)
- 1 1/2 tsp pink salt (or to taste)
- 1/2 tsp cracked black pepper (or to taste)
Other Ingredients
- 8 ounces low carb elbow pasta
- 1 cup cheddar cheese (shredded)
- sour cream (optional, for serving)
Instructions
- Sauté the beef: In a Dutch oven or heavy pot over medium-high heat, cook the ground beef until no pink remains, breaking it up as it cooks to ensure even browning.
- Cook onion and garlic: Add the chopped onions and minced garlic to the pot. Stir occasionally and cook for 5 to 7 minutes until the onions turn translucent and soften.
- Add liquids and seasonings: Pour in the beef bone broth, crushed and diced tomatoes, and tomato paste. Stir in paprika, ground cumin, dried marjoram, crushed red pepper flakes if using, and bay leaves. Season with pink salt and cracked black pepper to taste. Mix everything thoroughly.
- Simmer with lid on: Cover the pot with a lid and let it cook on the stovetop for 20 minutes to allow flavors to meld.
- Add pasta: Remove the lid and stir in the low-carb elbow pasta. Replace the lid and continue cooking for another 20 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Thicken sauce: Remove the lid and cook an additional 10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Incorporate cheese: Stir in the shredded cheddar cheese until melted and evenly distributed throughout the goulash.
- Serve: Dish out the goulash into bowls and optionally top each serving with a dollop of sour cream and a sprinkle of paprika for extra flavor and creaminess.
Notes
- You can adjust the spiciness by varying the amount of crushed red pepper flakes or omitting them.
- If the goulash gets too thick while cooking, add more beef bone broth or water as needed for desired consistency.
- The low-carb elbow pasta helps keep this dish keto-friendly; substitute with shirataki noodles or spiralized zucchini for even lower carbs.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Feel free to add vegetables like bell peppers or mushrooms for added texture and nutrients.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Low Carb
