Earlier this year I had the wonderful opportunity to visit Hungary. During my time there I got to experience several festivals and the food culture. The food stands were filled with lots of different types of meat preparations. Soup was a big part of the food experience…particularly Goulash. When I was a child my Mom used to make “goulash” for dinner, but that version usually contained macaroni noodles and wasn’t like a soup at all. In Hungary I got to experience the Hungarian version of goulash which was a flavorful broth (mostly flavored with paprika which is grown there) and filled with beef and vegetables. Usually the Hungarian Goulash contains potatoes, but I wanted to create a version that was also LOW FODMAP (and low carb) so I used celery root. I was excited to use the paprika that I brought back with me…so delicious. As the weather gets colder, this makes a great dinner. You can even use beef bone broth for even more flavor.
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Ingredients
- 3 Tbsp oil or lard
- 1/4 cup green onions
- 2 tsp salt
- 3 Tbsp Hungarian paprika (sweet)
- ½ tsp black pepper
- 2½ quarts water, plus a few extra spoonfuls
- 3 lbs beef, chopped into bite-sized pieces
- 1 clove garlic, minced (optional)
- 5 medium carrots, sliced into bite-sized rounds
- 1/2 large celery root (celeriac), sliced into bite-sized rounds
- 2 tomatoes, diced
Instructions
- Heat the oil or lard in a large Dutch oven or pot.
- Add the green onions and cook for 2-3 minutes or until softened.
- Add the paprika, salt, and black pepper. Stir to combine and add 2 Tbsp of water.
- Add the beef and garlic and cook over high heat, turning to make sure the meat is slightly browned on all sides.
- Turn the heat down to low, add the 2 1/2 quarts of water and cook for 1.5 hours or until the beef is tender.
- After 1.5 hours, add the tomatoes, carrots, and celery root and cook for another 30 minutes or until the vegetables are tender.
- Add more salt and pepper, to taste.
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