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Low Carb Beef Goulash Stew w Zoodles Recipe

Lunch
Main Dishes
Quick Easy
★★★★☆
4.7/5
(1347 reviews)
By Zylo Nutritionist Team
Low Carb Beef Goulash Stew w Zoodles
Zylo Recipes

Description

Imagine a comforting bowl of stew, its aroma a tantalizing blend of savory spices and slow-cooked beef. This dish, inspired by traditional Hungarian goulash, offers a deeply satisfying culinary experience, perfect for a cozy evening. At its heart are tender beef short ribs, braised for hours until they reach a state of utter succulence.

The meat, falling effortlessly off the bone, melts in your mouth with each bite, releasing a symphony of rich, beefy flavors. The stew itself is a creamy, vibrant concoction, its color a warm, inviting reddish-brown, thanks to the generous addition of paprika. This spice, a cornerstone of Hungarian cuisine, infuses the stew with a smoky, subtly sweet flavor that complements the richness of the beef beautifully.

Other spices, carefully balanced, add layers of complexity, creating a depth of flavor that unfolds on your palate. Instead of traditional potatoes or dumplings, this contemporary take features zucchini noodles, offering a lighter, more refreshing counterpoint to the hearty meat and creamy sauce. The zucchini, gently cooked, retains a slight firmness, providing a pleasant textural contrast.

It also absorbs the flavors of the stew, becoming infused with the savory spices and beefy essence. These noodles contribute a delicate sweetness, balancing the savory elements. This stew is more than just a meal; it’s an experience.

It’s the warmth that spreads through you on a cold day, the feeling of contentment after a satisfying meal, and the joy of sharing a delicious dish with loved ones. The slow braising process allows the flavors to meld and deepen, creating a truly unforgettable culinary creation. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to impress with its depth of flavor and comforting appeal.

Feel free to adjust the cooking times to achieve your desired level of tenderness and flavor with the beef, so it suits your preference and equipment. Each spoonful offers a harmonious blend of textures and tastes, making it a dish you’ll want to make again and again.

Preparation Time

Prep Time
5 min
Cook Time
45 min
Total Time
50 min

Nutrition Information

Per 1 1 1/2 c serving
C
Calories
400 Kcal
C
Carbs
15 g
Fi
Fiber
4 g
Sugar
8 g
P
Protein
35 g
C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    2 teaspoon
    2.
    Ribs, Beef, Short, Visible Fat Eaten
    Ribs, Beef, Short, Visible Fat Eaten
    7 ounce
    3.
    Salt
    Salt
    ¼ teaspoon
    4.
    Red Wine Vinegar
    Red Wine Vinegar
    ½ tablespoon
    5.
    Worcestershire Sauce
    Worcestershire Sauce
    ½ tablespoon
    6.
    Beef Broth
    Beef Broth
    ½ cup
    7.
    Butter, Salted
    Butter, Salted
    2 tablespoon
    8.
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    1 cup
    9.
    Onion Powder
    Onion Powder
    ½ teaspoon
    10.
    Garlic
    Garlic
    1 teaspoon
    11.
    Paprika
    Paprika
    ½ tablespoon
    12.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    13.
    Beef Broth
    Beef Broth
    ½ cup
    14.
    Zucchini
    Zucchini
    8 ounce

Instructions

    1.
    In a large stewing pot, heat the olive oil over low heat. Salt the fatty sides of your beef short ribs and place them in the hot oil. Place on a lid and cook the beef for 5 minutes until the fatty beef has a charred golden brown to it and the fat has released into the pot. For the original recipe here, the total starting weight of the beef short ribs was 1 lbs with the bones included. The amount listed in the ingredients is for the meat only.
    2.
    Once the beef has been braised, flip the short ribs over. Pour the red wine vinegar, Worcestershire sauce, and first amount of beef broth into the pot. Return the lid and stew the beef on low heat for at least 15 minutes. You can extend this to 60 minutes, adding more beef broth as needed to prevent burning.
    3.
    After slow cooking the beef, deglaze your pot with the butter. Then, stir in the heavy cream, onion powder, garlic, paprika, pepper, and remaining beef broth. Return the lid and bring the pot to a boil. Then, reduce the heat to a simmer.
    4.
    Remove the beef short ribs from the pot. Slice the meat off the bones and return it to the pot (optional: return the bones for extra flavor, removing before serving). Return the lid, and gently simmer for another 15 minutes or longer for increased tenderness and flavor development. Be mindful of liquid reduction.
    5.
    Spiralize your zucchini to create zucchini noodles. You can also use a vegetable peeler to peel away wide, flat noodles. Add the zoodles to your pot and cook for just 1 minute, no lid. Serve immediately and garnish with freshly chopped parsley, additional paprika, or no garnish at all, at your discretion.