Keto Goulash
American-style goulash without the pasta: ground beef, onion and garlic simmered in tomato sauce and diced tomatoes with oregano, basil and bay, with shredded cabbage cooked in at the end in place of the macaroni and sharp cheddar melted on top. 9g net carbs a serving.
Equipment
- Large Dutch oven oven-safe if you plan to broil the cheese
- Wooden spoon
Ingredients
- 2 lb ground beef 80/20
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 can (15 oz) canned tomato sauce no sugar added
- 1 can (14.5 oz) canned diced tomatoes with their juice
- 1 1/2 tbsp soy sauce or coconut aminos
- 2 tbsp dried oregano
- 2 tsp dried basil
- 2 bay leaves dried
- 2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 10 oz green cabbage shredded
- 1 cup sharp cheddar cheese shredded, for the top
Instructions
- Brown: Cook the ground beef in a large Dutch oven over medium heat for 8 to 10 minutes, breaking it into small pieces, until no pink is left. Do not drain.
- Soften: Stir in the onion and garlic and cook for about 8 minutes, until the onion is translucent.
- Build the sauce: Stir in the tomato sauce, diced tomatoes with their juice, soy sauce, oregano, basil, bay leaves, salt and pepper.
- Simmer: Bring to a boil over medium heat, then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Add the cabbage: Stir in the shredded cabbage and simmer for 5 minutes for cabbage with some bite, or up to 10 minutes for softer cabbage.
- Finish: Remove from the heat and discard the bay leaves. Sprinkle the cheddar cheese on top and broil for 2 to 3 minutes until melted, or cover the pot and let it stand for about 5 minutes. Serve hot.
Notes
Servings: the recipe makes 6 generous servings.
Salt: soy sauce, canned tomatoes and cheese are all salty. Start with 2 teaspoons of kosher salt and add more at the end if needed.
Cabbage: 10 oz is about a quarter of a large head. Chopped zucchini also works and needs about 20 minutes in the sauce.
Nutrition is for 1 of 6 servings, with 80/20 beef (not drained) and the cheddar topping.
Storage: up to 4 days in the fridge.