How many carbs are in keto beef goulash?

Each serving has 6g net carbs (7.5g total carbs minus 1.5g fiber), along with 472 calories, 34g protein, and 34g fat. This recipe makes 6 generous servings.

What makes this goulash keto-friendly?

Traditional goulash is thickened with flour and often served over potatoes or noodles. This version skips all of that, relying on slow-simmered beef chuck and reduced broth for body, plus an optional pinch of xanthan gum, keeping it to 6g net carbs per serving.

Can I make keto beef goulash in a slow cooker?

Yes. Brown the beef and bloom the paprika and aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is tender. Stir in the sour cream at serving time.

Keto Beef Goulash: 6g Net Carbs

Name: Keto Beef Goulash
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Keto
Ingredients: 2.5 lbs beef chuck, trimmed and cut into 1.5-inch cubes; 3 tablespoons olive oil, divided; 1 medium yellow onion, finely diced (about 1 cup); 4 cloves garlic, minced; 2 red bell peppers, diced; 3 tablespoons sweet Hungarian paprika; 1 teaspoon caraway seeds, lightly crushed; 2 tablespoons tomato paste; 3 cups beef broth; 1 bay leaf; 1 teaspoon salt, plus more to taste; 1/2 cup full-fat sour cream, for serving

Keto Beef Goulash

A rich, paprika-spiced Hungarian-style stew with fork-tender beef chuck, sweet bell peppers, and a swirl of sour cream. At just 6g net carbs per serving and ready in about 2 hours and 20 minutes, it's hearty comfort food that keeps you firmly in ketosis.

Jordan Lee

Head of Nutrition · June 18, 2026

20 min

Prep

2 hr

Cook

2 hr 20 min

Ready in

Servings

Intermediate

Difficulty

Nutrition per serving

Net carbs

1.5g

Fiber

7.5g

Total carbs

34g

Protein

34g

Fats

472

Calories

Per serving · makes 6. Values are estimates; brands vary.

ketobeefstewcomfort foodlow carb

This keto take on Hungarian beef goulash delivers everything you love about the classic stew, deeply paprika-rich, warming, and falling-apart tender, without the flour roux or starchy sides that wreck a low-carb day. One pot, a long lazy simmer, and a swirl of sour cream is all it takes.

Ingredients

2.5 lbs beef chuck, trimmed and cut into 1.5-inch cubes

3 tablespoons olive oil, divided

1 medium yellow onion, finely diced (about 1 cup)

4 cloves garlic, minced

2 red bell peppers, diced

3 tablespoons sweet Hungarian paprika

1 teaspoon caraway seeds, lightly crushed

2 tablespoons tomato paste

3 cups beef broth

1 bay leaf

1 teaspoon salt, plus more to taste

1/2 cup full-fat sour cream, for serving

Instructions

Pat the beef cubes dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side, transferring to a plate as you go. Don't crowd the pot.

Lower the heat to medium and add the remaining tablespoon of oil. Add the onion and cook until softened and golden, 5 to 6 minutes. Stir in the garlic and caraway seeds and cook 1 minute until fragrant.

Remove the pot from the heat briefly and stir in the paprika and tomato paste, coating the onions (paprika scorches and turns bitter over high heat). Return to the heat for 30 seconds.

Add the diced bell peppers, beef broth, bay leaf, and salt. Return the browned beef and any juices to the pot. Bring to a gentle simmer.

Cover and simmer over low heat for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Uncover for the last 20 minutes if you'd like a thicker stew.

Discard the bay leaf, taste and adjust salt, then ladle into bowls and top each serving with a generous spoonful of sour cream.

Tips & notes

Use genuine Hungarian sweet paprika for the most authentic flavor; smoked paprika works too but gives a different, smokier profile.

For an even thicker stew, stir in 1/4 teaspoon xanthan gum during the last 10 minutes instead of relying on flour or starch.

Stores beautifully: refrigerate up to 4 days or freeze up to 3 months. The flavor deepens overnight, making it an excellent make-ahead meal.

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Frequently asked questions

How many carbs are in keto beef goulash?: Each serving has 6g net carbs (7.5g total carbs minus 1.5g fiber), along with 472 calories, 34g protein, and 34g fat. This recipe makes 6 generous servings.
What makes this goulash keto-friendly?: Traditional goulash is thickened with flour and often served over potatoes or noodles. This version skips all of that, relying on slow-simmered beef chuck and reduced broth for body, plus an optional pinch of xanthan gum, keeping it to 6g net carbs per serving.
Can I make keto beef goulash in a slow cooker?: Yes. Brown the beef and bloom the paprika and aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is tender. Stir in the sour cream at serving time.