Keto Hungarian Brunch: Delectable Gulyásleves and Pálinka-Infused Pancakes

Allergens

Eggs, Dairy, Tree Nuts (almond)

Ingredients

• 2 lbs beef stew meat, cut into 1
• inch cubes
• 2 cups beef broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups tomatoes, chopped
• 2 tbsp paprika
• 1 tsp caraway seeds, ground
• Salt and black pepper to taste
• 1 cup almond flour
• 4 large eggs
• 1/2 cup pálinka (Hungarian fruit brandy)
• 1/2 cup heavy cream
• 1 tbsp olive oil

Instructions

1. a. In a large pot, heat olive oil over medium high heat. Add the beef cubes and sear until browned on all sides. b. Stir in onion, garlic, green bell pepper, and red bell pepper, cooking for 5 minutes or until vegetables are tender. c. Pour in beef broth, tomatoes, paprika, ground caraway seeds, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 1 hour or until meat is tender. d. In a separate bowl, whisk together almond flour, eggs, pálinka, and heavy cream. Pour the mixture into a blender and blend until smooth. e. Pour the batter onto a hot griddle, cooking each pancake until golden brown on both sides. f. Serve the gulyásleves hot in bowls alongside the pálinka infused pancakes for a delightful keto brunch experience.

Chef’s Insight

The key to achieving a rich flavor in the gulyásleves is browning the meat well before adding the other ingredients.

Notes

For a spicier soup, add more paprika or red pepper flakes.