📝 About This Recipe
Transport your senses to the heart of Budapest with this rich, slow-simmered beef stew that swaps traditional potatoes for low-carb radishes that mimic the texture perfectly. This dish centers on the deep, smoky soul of authentic Hungarian sweet paprika and tender chunks of chuck roast melded into a velvety gravy. It is a hearty, fat-fueled masterpiece that proves you don't need carbs to enjoy one of the world's most iconic comfort foods.
🥗 Ingredients
The Meat and Aromatics
- 2.5 lbs Beef Chuck Roast (cut into 1-inch cubes, patted dry)
- 2 tablespoons Bacon Fat or Lard (for authentic flavor; avocado oil is a fine substitute)
- 1.5 cups Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
The Spices and Liquids
- 1/4 cup Authentic Hungarian Sweet Paprika (ensure it is fresh for the best color and flavor)
- 1 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1 teaspoon Caraway Seeds (lightly crushed to release oils)
- 4 cups Beef Bone Broth (low sodium preferred)
- 2 tablespoons Tomato Paste (adds richness and body)
- 1 tablespoon Red Wine Vinegar (to cut through the richness)
- 2 pieces Bay Leaves (dried)
Low-Carb Vegetables
- 12-15 pieces Red Radishes (halved; they lose their peppery bite and soften like potatoes when stewed)
- 1 piece Red Bell Pepper (chopped into 1/2 inch pieces)
- to taste Sea Salt and Black Pepper
For Garnish
- 1/2 cup Full-Fat Sour Cream (for serving)
- 2 tablespoons Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by heating the bacon fat or lard in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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2
Generously season the beef cubes with salt and pepper. Sear the beef in batches to avoid crowding the pan, cooking until a deep brown crust forms on all sides (about 3-4 minutes per batch). Remove beef and set aside.
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3
Reduce heat to medium. Add the onions to the rendered fat and sauté for 8-10 minutes until translucent and just beginning to caramelize.
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4
Stir in the minced garlic and crushed caraway seeds, cooking for 1 minute until fragrant.
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5
Crucial Step: Remove the pot from the heat briefly and stir in the Hungarian sweet paprika and smoked paprika. Stirring off-heat prevents the delicate paprika from burning and becoming bitter.
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6
Add the tomato paste and red wine vinegar, stirring to combine. Return the pot to the heat and cook for 1 minute to 'toast' the paste.
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7
Pour in 1 cup of beef broth to deglaze the pan, scraping up all the brown bits (fond) from the bottom with a wooden spoon.
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8
Add the seared beef back into the pot along with the remaining broth, bay leaves, and chopped red bell pepper.
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9
Bring the liquid to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 90 minutes.
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10
After 90 minutes, stir in the halved radishes. Cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the radishes have a potato-like consistency.
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11
Remove the lid and simmer for an additional 10 minutes if you prefer a thicker sauce. Remove the bay leaves before serving.
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12
Taste and adjust seasoning with additional salt or pepper as needed.
💡 Chef's Tips
Always use high-quality, fresh Hungarian paprika; if yours has been in the cabinet for over 6 months, buy a new tin for that vibrant red color. Do not skip the caraway seeds; they provide the essential earthy undertone that defines true goulash. Radishes are the secret keto weapon here—once cooked long enough, they lose their sharp flavor and pink color, absorbing the stew juices perfectly. If the stew is too thin, blend a small portion of the vegetables and stir them back in to thicken the sauce without flour. This dish actually tastes better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve in deep bowls with a generous dollop of cold sour cream to balance the heat. Pair with a side of buttered cauliflower rice or keto-friendly almond flour 'noodles'. Accompany with a crisp green salad tossed in a light lemon vinaigrette. A glass of dry red wine, like a Cabernet Franc or a Hungarian Kadarka, complements the smoky beef beautifully. Garnish with plenty of fresh flat-leaf parsley for a burst of color and herbaceous finish.