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.
This 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.
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 dish. 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!
And, for bonus points, this dish freezes like a dream. It makes a BIG batch, but you can freeze individual portions of it and eat it whenever you need a quick keto-friendly meal. If you’ve got leftover sauerkraut, freeze it too and use it to top your next keto hot dog or sausage. And, if you’re looking for more quick and easy dinner inspirations, check out my Spicy Pork Stir Fry that’s loaded with veggies.
This is a spinoff on a traditional Hungarian goulash, made keto-friendly without any extra carbs. Serve it with a dollop of sour cream on top, or chopped green onions.
- 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!
Amount Per Serving: Calories: 270Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 1041mgCarbohydrates: 13gFiber: 4gSugar: 5gProtein: 16g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.