500g (1.7 Lb)veal (alternatively use beef)cut into cubes (Ideally Bottom Sirloin Flap)
4tbspred wine vinegar
2tbspred sweet paprika powder(alternatively use 1 tbsp red hot paprika powder)
1tspsea salt
1tspground cumin
2wholebay leaves
1tspblack pepperfreshly ground
1tbspdried parsley
3tbspsour cream
1cupsparkling mineral water
Instructions
On medium temperature, in a large pot melt the lard and add chopped onion and garlic. Let it brown lightly and then add red bell pepper cut into strips or cubes. Add 1 tbsp red paprika powder and keep stirring.
Now add the meat and constantly stir until the meat turns brown. Add vinegar and cover the pot. Let it cook for 3 minutes and then add sea salt.
Pour half a cup of sparkling mineral water, add bay leaves, dried parsley, cumin and cover the pot. Cook for 10 minutes over medium temperature. Now, add the rest of sparkling mineral water and add another tbsp of red paprika powder. You can use sweet or hot paprika. This depends on whether you feel more Hungarian or Austrian ;) Cook for another 10 minutes.
At this point, add sour cream and stir. Cover the pot and cook for another 5 minutes.
In the end, add freshly ground black pepper and serve your Keto Goulash in a deep plate while it's still hot! You can serve it with a slice of this Keto bread