Hungarian Goulash | Keto Recipes | Headbanger's Kitchen


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47 replies
  1. NemesysNV
    NemesysNV says:

    Looks great Sahil good cooking as always, but I thought I'd elaborate on what "Gulyás" or Goulash is, and what a beef stew is (in Hungarian cuisine generally). What you made here is a beef stew (Pörkölt) with the thick sauce consistency, while Gulyás is more like a soup (it is in fact called Gulyás leves/Gulyás/Goulash soup) and it's made with carrots and potatos all slow cooked in a pot. It is still full of stuff so it can be called a stew but it's less sauce-y and more soup-y. Also, yes we very rarely use celery or bell peppers generally, but sounds like good possible additions nevertheless!

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  2. Cheryl Taylor
    Cheryl Taylor says:

    Tomato is a modern, new world addition to this old dish. Hungarian paprika is very hot, so I suggest that if you can't find it, you add a red chili or jalapeno with the bell pepper. Also, use 1/4 or more of it, skip the tomato and ad stock for liquid. That much paprika will actually act as a thickener. They never would have used flour to thicken it, but often add a diced potato, another modern addition that replaced the less popular turnip.

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  3. Mar J
    Mar J says:

    Yeah, it is different from our gulyas. But that's ok. I would be cautious using lots of Hungarian paprika, especially if it's smoked because the taste can be overwhelming.

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  4. OSMG
    OSMG says:

    I made this meal three times already. I end up eating all but one bowl in a night. One time with 2 lbs of beef. Could you try to explain what water buffalo taste like? Is it similar to bison?

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  5. Erika Head
    Erika Head says:

    So growing up here in the United States, every time someone said the word goulash it was always associated with some weird macaroni and corn and ground beef and tomato sauce type of meal. It's not something I ever ever ever enjoyed. So I was very skeptical when I saw that you were making a goulash recipe, except yours looks absolutely delicious and nothing like what we have grown up with here. So I'm looking very much to making this recipe soon! I have a whole new appreciation for goulash now!

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