Can I make this in a slow cooker?

Yes. Brown the beef and sauté the onions separately first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours.

Why is my daikon mushy?

Overcooking breaks down the cell structure of the daikon. Add it only during the last 15 to 20 minutes of simmering.

Is this recipe spicy?

This version uses sweet paprika and has no chili peppers. It is mild and suitable for those who prefer a non-spicy stew.

Can I use beef broth instead of water?

You can, but water keeps the flavor profile lighter and allows the natural beef juices to shine. Water also prevents the sauce from becoming too salty.

What if I don't have bacon fat?

Use olive oil or avocado oil to brown the beef. You will need to add a pinch of salt to the pot when cooking the vegetables.

Keto Food Ideas

Hungarian Beef Goulash with Daikon

Name: Hungarian Beef Goulash with Daikon
Prep time: 17 min
Cook time: 2 h 18 min
Ingredients: 3 slices bacon, chopped; 2 lb beef chuck stew meat, cut into 1 1/2 inch cubes; 1 medium yellow onion, chopped; 2 red bell peppers, chopped; 1 roma tomato, diced; 6 cloves garlic, smashed; 2 tbsp sweet paprika; 1/2 tsp caraway seeds, lightly crushed; 5 black peppercorns, cracked; 1 bay leaf; 1 lb daikon radish, peeled and cut into 3/4 inch cubes; 1 1/2 tsp salt, plus more to taste

⏲ ~155 min total · prep 17 · cook 138 · 6 servings

Recipe Lab · 2026-10-03 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference

Adapted from Wikibooks Cookbook, Goulash (CC BY-SA 4.0 (verified via footer link on the source page)).

Ingredients

3 slices bacon, chopped
2 lb beef chuck stew meat, cut into 1 1/2 inch cubes
1 medium yellow onion, chopped
2 red bell peppers, chopped
1 roma tomato, diced
6 cloves garlic, smashed
2 tbsp sweet paprika
1/2 tsp caraway seeds, lightly crushed
5 black peppercorns, cracked
1 bay leaf
1 lb daikon radish, peeled and cut into 3/4 inch cubes
1 1/2 tsp salt, plus more to taste

Nutrition

Calculated from USDA FoodData Central reference values, per serving (serves 6).

Per serving
calories kcal	420
protein g	31.4
fat g	28.1
carbs g	9.1
fiber g	2.6
net carbs g	6.5

Instructions

Cook the bacon in a heavy 5 quart pot over medium heat until crisp, about 6 minutes. Lift it out with a slotted spoon and leave the fat in the pot.
Pat the beef cubes dry and brown them in the bacon fat over medium high heat in two batches, turning until a couple of sides take on color, about 6 minutes per batch. Move the browned beef to a plate.
Cook the onion in the same pot, scraping up the browned bits from the bottom, until it softens and turns golden at the edges, about 5 minutes.
Build the stew in layers: half the beef, then half the peppers, tomato, garlic, paprika, caraway, peppercorns, bay leaf, and salt, then repeat with what is left. Layering keeps the paprika from clumping into a paste.
Pour in just enough water to come up to the top of the meat, about 3 cups. Bring it to a bare simmer, cover, and drop the heat to low. Cook 1 1/2 to 2 hours with only an occasional stir, until the beef gives way to a fork and the sauce has turned deep brick red.
Stir in the daikon and simmer uncovered 15 to 20 minutes more, until the cubes are tender when pierced but still hold their shape.
Pull out the bay leaf, taste for salt, and serve hot in deep bowls. For a darker sauce, stir in an extra half teaspoon of paprika during the last 10 minutes.

Why this recipe works

Maillard Reaction: Browning the beef creates a flavorful crust and deepens the color. This chemical reaction releases savory compounds that build the base of the stew.
Daikon Absorption: Daikon absorbs the savory broth while maintaining a texture similar to potatoes. Its mild flavor allows the spices to shine without overpowering the dish.
Paprika Integration: Sweet paprika adds a rich, smoky depth without the heat. It coats the meat and vegetables to ensure every bite tastes balanced.

Tips

Dry the Beef. Pat the beef cubes dry with paper towels before searing to ensure a proper brown crust rather than a gray boil.
Crush Caraway Seeds. Crush the seeds just before adding them to release their essential oils and aroma for a stronger flavor profile.
Time the Daikon. Add the daikon during the last half of the cooking time to prevent it from falling apart too quickly.
Use Heavy Cookware. A heavy pot maintains an even temperature during the browning and simmering stages for consistent results.
Season After Reduction. Taste the sauce before serving and add a pinch of salt if needed, as the bacon provides some sodium.

Serving

This recipe serves 6 people. Serve the goulash hot in shallow bowls to let the daikon cubes remain visible. A dollop of sour cream or a sprinkle of fresh parsley adds a nice contrast to the savory beef. Crusty keto bread or a side of roasted asparagus works well to round out the meal. The caraway seeds provide a distinct aroma that pairs well with the mild daikon and rich paprika.

Storage

Allow the goulash to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to four days. The flavors often improve after a day, making it ideal for meal prep. For longer storage, place the container in the freezer for two to three months. Reheat on the stove over medium heat, adding a splash of water if the sauce thickens too much. Do not reheat more than once to maintain food safety.

Variations

Pork Shoulder: Swap the beef chuck for pork shoulder for a richer, fattier profile that stays tender.
Rutabaga: Use rutabaga instead of daikon if you prefer a slightly sweeter root vegetable.
Green Bell Pepper: Add a diced green bell pepper at the start of cooking for a different color and texture.
Sauerkraut Garnish: Top the finished dish with a spoonful of sauerkraut to introduce a tangy, fermented element.

FAQ

Can I make this in a slow cooker? Yes. Brown the beef and sauté the onions separately first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours.
Why is my daikon mushy? Overcooking breaks down the cell structure of the daikon. Add it only during the last 15 to 20 minutes of simmering.
Is this recipe spicy? This version uses sweet paprika and has no chili peppers. It is mild and suitable for those who prefer a non-spicy stew.
Can I use beef broth instead of water? You can, but water keeps the flavor profile lighter and allows the natural beef juices to shine. Water also prevents the sauce from becoming too salty.
What if I don't have bacon fat? Use olive oil or avocado oil to brown the beef. You will need to add a pinch of salt to the pot when cooking the vegetables.

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Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.

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