Fructose Free Hungarian Goulash with Paprika
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Learn more →Ingredients
6 servings
- 2 lbs beef chuck, cut into 1½-inch cubes
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 2 tbsp lard oil or neutral oil
- 2 large yellow onions, finely diced (about 3 cups)
- 4 garlic cloves, minced
- ¼ cup sweet hungarian paprika
- 1 tsp caraway seeds
- 1 tbsp tomato paste
- 1 cup dry white wine
- 3 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 1 lb yukon gold potatoes, cut into 1-inch chunks
- 2 roasted red bell peppers, sliced (from a jar or freshly roasted)
- 1 tsp smoked paprika
For serving
- ¼ cup sour cream, for serving (optional)
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
- 2
Heat the lard in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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