Hot Paprika Goulash
A Delicious Low-cal Version of a Traditional Hungarian Dish
- 600g stewing beef, trimmed of fat and cubed
- Cracked pepper
- Cooking oil spray
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 tbsp paprika
- 2 tsp Hungarian smoked paprika
- 400ml beef stock
- 1 x 400g tin cherry tomatoes
- 2 tbsp tomato puree
- ½ tsp caster sugar
- 2 tsp cider vinegar
- 2 bay leaves
- 1 red capsicum, deseeded and roughly chopped
- 1 yellow capsicum, deseeded and roughly chopped
- 3 carrots cut into chunks
- Salt and pepper
- Chopped parsley to serve
- Preheat oven to 180⁰. Season the beef with plenty of cracked pepper.
- Heat a large flameproof, lidded casserole dish and spray with cooking oil.
- Fry off the beef to colour and seal it, remove and set aside, then add onions to the pan.
- Cook for 5 minutes until onions start to soften, adding a tablespoon of stock if they look like sticking.
- Then add garlic and cook for a further minute, stirring well.
- Return beef to the pan, add the paprika, the stock together with tomatoes, tomato puree, cider vinegar, sugar and bay leaves.
- Season and bring to a simmer.
- Cover and transfer to the oven for 1 ½ hours, then add capsicums and carrots.
- Stir and return to oven for another hour so beef Is gloriously tender.
- Serve with a generous handful of chopped parsley.
275 calories per serve
This is a delicious low-cal version of a winter favourite (and the kitchen smells amazing!). Beef is an excellent source of quality protein, zinc, iron, B12, B6, B2, B3 and phosphorus. Choose free-range and grass-fed for healthy anti-inflammatory fats. The red capsicums, tomatoes and tomato paste are rich sources of lycopene.
Recipe adapted from Fast Cook by Mimi Spencer