We have beef, paprika too, let's go and see if there are cherry tomatoes ... Yes, there are also those !! Would you like to prepare goulash with me? It is a very popular dish in German cuisine and Hungarian, which has now also taken hold a bit "all over" Italy because it is a complete, tasty and super energetic single dish. However, as a good Personal-cooker, I propose an extra light variant of goulash, prepared without butter, without onion sauté (clearly), and without a trace of oil!
Video of the Recipe
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Identity Card of the Recipe
- 75 KCal Calories per serving
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Ingrediants
For the goulash
- 600 g of beef
- q.s. of pepper
- q.s. of salt
- 1 heaped teaspoon of sweet paprika
- half a teaspoon of cumin
- 1 clove of garlic
- 2 bay leaves
- 2 sage leaves
- 1 sprig of rosemary
- 100 ml of red wine
- 50 g of celery
- 100 g of carrots
- 400 g of canned cherry tomatoes
To thicken
- 5 g of rice flour
Materials Needed
- Food cutting board
- Sharp knife
- Casserole with lid (preferably without vent)
- Wooden ladle
- Sterile gauze (for flavorings)
- Scissors
- Glass and whisk to melt the flour
Preparation
- First, cut the beef into squares.
- In the saucepan, bring the canned cherry tomatoes to a boil.
- Meanwhile, prepare the bundle for the aromas. In a sterile gauze, combine the bay leaf, rosemary, sage and garlic clove. Close everything in a bundle, trying to keep all the aromas inside.
Why prepare the bundle with gauze?
In this way, the aromas (especially the rosemary leaves) are prevented from dispersing in the meat: when cooked, simply remove the gauze to eliminate all the aromas in the blink of an eye.- Clean the vegetables: after washing them thoroughly, peel the carrots and cut them into cubes. Then cut the celery into small pieces and add the diced tomatoes to the tomatoes.
- At this point, add the beef and flavor with cumin and abundant paprika, an essential ingredient for the preparation of goulash. Also add the gauze with the aromas.
- Bring to a boil adding the red wine and, once it has boiled, continue cooking over low heat for an hour and a half, until the meat is very soft, stirring gently from time to time.
Beware of heat!
If the flame is lively, there is a risk of evaporating the liquid: in this case, if the goulash is not yet cooked, it is necessary to add more liquid (wine or broth).- When cooked, add salt and pepper to taste.
- If the goulash is still quite liquid, it is advisable to thicken the sauce. To make the sauce creamy, take a couple of ladles of liquid and pour them into a glass: then add the rice flour into the glass and mix vigorously with a whisk to dissolve it perfectly. At this point, pour the mixture directly into the pot and bring to a boil for a few minutes: the sauce will thicken almost immediately!
- Remove the gauze with the aromas and serve immediately.
Alice's comment - PersonalCooker
And the goulash light is ready. Now you just have to serve it with what you like best: the ideal would be to accompany the goulash with the classic German dumplings or dumplings, but if you want you can also serve it with a simple side dish of potatoes or polenta.Nutritional values and Health Comment on the recipe
Goulash is a beef-based dish. Notoriously, goulash is not a particularly digestible food; this is due to the prolonged cooking of the meat and the association between proteins and fats. However, in this version proposed by Alice (light), the total lipids represent less than 30% of the total calories, which determines a significant reduction of the effort. total digestive. Furthermore, the low presence of total lipids allows to maintain a decidedly moderate energy intake.
