Craving the big and beefy flavors of keto goulash? This recipe for keto Goulash with Sauerkraut is a bit different but still oh-so tasty. And, it’s made in the crock pot so it’s practically hands-off cooking that’s ready when you are!
Keto Goulash with Sauerkraut is an old, old recipe that originated in Hungary, but it has now gone mainstream in Western Europe and with many German and Hungarian descendants making a version of it. This recipe is like chicken salad: everybody has their own version of it, and now I’ve got my own Keto-friendly version that I’m going to share with you.
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This low carb goulash recipe is a labor of love; don’t rush it and don’t expect it to be done quickly. This is NOT an “on the table in 30 minutes” kind of meal. It is, however, a lazy Sunday meal, or the kind you can pop into the slow cooker and let cook low-and-slow all day long.
Keto Goulash with Sauerkraut is also pretty darn easy, and the recipe scores big on flavor. All you need is good quality sauerkraut (with white wine is fine), fresh paprika (not smoked), and stewing beef. A few other things you’ll probably have on hand, and you’re good to go.
What is Sauerkraut?
Sauerkraut is another old recipe, more a technique, really, where thinly sliced cabbage is salted and brined and set to ferment.
The nutritional value of sauerkraut is HUGE, but it really does need to be drained and sometimes even rinsed, to make it more enjoyable. Don’t worry, you won’t wash out the nutritional benefits. And, cabbage is totally keto, so this is a win win!
What You Need to Make Keto Goulash with Sauerkraut
- stewing beef
- beef broth
- tomato paste
- cooking oil
- bay leaves
- white wine (optional)
How To Make Easy Keto Goulash
- Cut the beef into smaller bite-size cubes if necessary and sprinkle with 2 tbsp paprika, salt and pepper.
- Cut and prep the onion and garlic. Chop the bacon into small pieces.
- Cook the bacon and set aside, leaving the fat in the pan.
- Brown the beef in the bacon fat.
- Cook the onions and garlic, then deglaze the pan with the beef stock.
- Add everything into the crock pot and cook on low for about 6 hours.
- Season and serve with your favorite garnishes.
Keto Goulash with Sauerkraut – Set It and Forget It
A quick browning in a pan with oil is all it takes to prep this hearty and warming low carb goulash. Then, everything goes into the crock pot and yup, you guessed it, set it and forget it. A few hours later, a final adjustment to seasoning, and you’re all set. It’s not a pretty dish, but boy is it tasty!
Chef Jenn’s Tips
- Add a tbsp of spicy smoked paprika or an extra half teaspoon of cayenne pepper if you like it a bit spicier
- Save any leftover sauerkraut for topping hot dogs or sausage. Yum!
Does This Easy Low Carb Goulash Recipe Freeze?
Yes! It sure does, and because this recipe makes a fair number of servings, it’s perfect for meal prepping.
Simply prepare the recipe and chill it overnight in the fridge. Then, place portioned amounts of the keto Goulash with Sauerkraut into zipper-top bags or your favorite freezer safe containers.
Freeze for up to three months.
To reheat, simply thaw in the fridge overnight and then heat in a low oven (about 325-F) or in the microwave until hot.
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Keto Goulash with Sauerkraut
- 1/2 pound bacon chopped
- 2 pounds stewing beef cut into bite-size cubes
- 5 tbsp sweet paprika divided
- 2 tbsp olive oil
- 2 cups sliced onions
- 4 cloves garlic roughly chopped
- 3/4 pound sauerkraut rinsed, drained and lightly squeezed
- 2 cups beef broth or stock unsalted
- 3 tbsp tomato paste
- 1/4 tsp cayenne powder
- 2 each bay leaves
- 1/4 cup dry white wine
- sour cream or chopped green onions for garnish
- Sprinkle 2 tbsp of the paprika over the stew beef that’s been cut into bite-size cubes. Season with salt and pepper and stir well to combine. Set aside while you prep the veggies. Slice the onions, chop the garlic, and rinse and drain the sauerkraut.
- Roughly chop the bacon and in a large skillet, cook until lightly brown. Remove the bacon from the pan, leaving behind the bacon fat.
- Add the olive oil to the pan with the bacon fat, and working in batches, brown the beef. Don’t crowd the pan; you want the beef to brown not steam. Put the browned beef cubes into a crock pot while you work on the remaining beef.
- When the beef is finished browning, add the onions and garlic to the pan. Deglaze the pan with a bit of the beef stock to remove any stuck on bits. Cook the onions and garlic 8-10 minutes or until soft and translucent. Put the whole batch into the crock pot, remaining liquid and all.
- Make sure the sauerkraut has been rinsed and drained. It’ll be too strong if you don’t rinse the brine out of it. Then, lightly squeeze it with your hands to remove most of the liquid. Add this to the crock pot, too.
- Place the tomato paste, remaining beef stock, paprika, bay leaves, white wine, and bacon into the crock pot. Add about a 1/4 tsp of cayenne powder to give it a bit of kick. More if you like it spicy. Sirt well to combine. Cook on low for about six hours or on high for about three hours.
- Season with salt and pepper, and serve in cute bowls with a dollop of sour cream on top or chopped parsley. Enjoy!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
6 thoughts on “Keto Goulash with Sauerkraut”
I’ve never had goulash before but now I really want to.
So full of flavour – what a delicious meal! Love goulash!
This keto Goulash recipe was so delicious and flavorful! I topped with both green onions and sour cream and it was perfect!
Such an amazing looking goulash! Loving all the flavors in this recipe, going to try it soon!
Would it work to add the sauerkraut at the very end of the cooking time (just to warm it up a bit), in order to preserve its probiotic properties.
Sure! The dish will have a slightly different flavor but that’d work! ~Jenn