Description

Savor the rich and hearty flavors of our Beef Goulash with Garlic Zucchini and Carrots, a keto-friendly dish packed with tender, slow-cooked beef brisket and perfectly seasoned vegetables. This dish delivers satisfying flavors while being low in carbs and high in healthy fats, making it perfect for those following a ketogenic diet. Serve the rich, savory beef goulash alongside a portion of the garlic zucchini and carrots. This flavorful, nutrient-dense meal is perfect for those following a low-carb or ketogenic lifestyle. This dish is the ultimate comfort food for keto enthusiasts, offering a warm, hearty meal packed with protein and healthy fats. Perfect for dinner, it’s designed to keep you full and energized while staying within your dietary goals.

Ingredients

• 390g beef brisket (cubed)
• 48ml water
• 36g coconut oil
• 36g onion white (sliced)
• 6g garlic
• 1g spanish paprika
• 36g tomato (chopped)
• 24g tomato paste
• 36g red bell pepper (chopped)
• 19ml coconut cream
• 4g fresh parsley (chopped)
• 200g zucchini (sliced)
• 200g carrots (sliced)
• 20g garlic (minced)
• 30g coconut oil
• pinch of sea salt
• pinch of black ground pepper

Directions

1. 1
   Beef Goulash: Heat coconut oil in a large pan over medium heat. Add the beef brisket and sear until browned on all sides. Set aside.
2. 2
   In the same pan, add the onion and garlic, sautéing until fragrant and softened.
3. 3
   Stir in the tomato paste and chopped tomatoes, cooking for 2-3 minutes to release the flavors.
4. 4
   Add water and Spanish paprika, then return the beef to the pan. Bring to a boil, then lower the heat, cover, and simmer for 35-45 minutes, or until the beef is tender and the sauce has thickened.
5. 5
   Stir in the red bell pepper and coconut cream. Simmer for another 5-10 minutes to combine flavors. Garnish with fresh parsley before serving.
6. 6
   Garlic Zucchini and Carrots: Heat coconut oil in a separate pan over medium-high heat. Add the garlic and sauté until golden and aromatic.
7. 7
   Add the sliced zucchini and carrots to the pan, season with salt and pepper, and cook for 5-7 minutes, or until the vegetables are tender but still crisp.
8. 8
   Remove from heat and serve alongside the beef goulash.