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prep time
5 min
cook time
45 min
ready time
50 min
Low Carb Beef Goulash Stew w Zoodles
This Hungarian goulash inspired stew is thick and filling! Beef short ribs are slowly braised in a pot and drowned in a creamy and pink paprika-spiced stew. With the addition of zucchini noodles, there’s no need for extra veggies to bulk up this meal. At your discretion, you can choose to lengthen any of the suggested cooking times for a more tender and flavorful recipe.
Jessica L.
Net Carbs
8.1 g
Fiber
1.9 g
Total Carbs
10.1 g
Protein
29.1 g
Fats
101.2 g
1057 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Olive Oil
2 teaspoon
Ribs, Beef, Short, Visible Fat Eaten
7 ounce
Salt
¼ teaspoon
Red Wine Vinegar
½ tablespoon
Worcestershire Sauce
½ tablespoon
Beef Broth
½ cup
Butter, Salted
2 tablespoon
Whipping Cream, Extra Heavy/gourmet, Not Whipped
1 cup
Onion Powder
½ teaspoon
Garlic
1 teaspoon
Paprika
½ tablespoon
Black Pepper, Ground
¼ teaspoon
Beef Broth
½ cup
Zucchini
8 ounce
Recipe Steps
steps 5
50 min
Step 1
In a large stewing pot, heat the olive oil over low heat. Salt the fatty sides of your beef short ribs and place them in the hot oil. Place on a lid and cook the beef for 5 minutes until the fatty beef has a charred golden brown to it and the fat has released into the pot. For the original recipe here, the total starting weight of the beef short ribs was 1 ¼ lbs with the bones included. The amount listed in the ingredients is for the meat only.Step 2
Once the beef has been braised, flip the short ribs over. Pour the red wine vinegar, worcestershire, and first amount of beef broth in the pot. Return the lid and stew the beef on a low heat for at least 15 minutes. However, you can choose to go longer - up to 60 minutes (add additional beef broth as necessary to keep the bottom of the pot from burning).Step 3
After slow cooking the beef, deglaze your pot with the butter. Then, stir in the heavy cream, onion powder, garlic, paprika, pepper, and final amount of beef broth. Return the lid once more and bring the pot to a boil. Then, reduce the heat to a simmer.Step 4
Remove the beef short ribs from the pot. Slice the meat off the bones and return it to the pot. You may also return the bones to the pot for extra flavor, but remove the bone before serving. Again, return the lid, and gently simmer your pot for another 15 minutes. You may also choose to cook for longer if time allows. The longer you cook, the more tender your beef will be and the more flavor will develop, but your total liquid will reduce greatly.Step 5
Spiralize your zucchini to create zucchini noodles. You can also use a vegetable peeler to peel away wide, flat noodles. Add the zoodles to your pot and cook for just 1 minute, no lid. Serve immediately and garnish with freshly chopped parsley, additional paprika, or no garnish at all, at your discretion.
Comments
Lydia 4 years ago
Could you use ground beef?
Mudpiesandchampagne 5 years ago
Would this be good with stew meat?
recipewriter 5 years ago
Stewing meat is a great substitute here! It will have the right amount of fat to caramelize in the pan. Adjust your heat as necessary to avoid burning in the initial steps.
She3008 5 years ago
I had the same question and will definitely try it with stew meat tonight