Light goulash with paprika
Hungarian light goulash for Phase 2: lean beef with paprika and a little potato, packed with protein.
This light goulash with paprika is the reassuring classic in a lighter jacket. Lean beef stews slowly until tender in a generous paprika sauce with caraway seeds and tomato, complemented by a modest amount of potato. A dish that only gets better when you reheat it.
For Phase 2, this goulash is nicely balanced. The lean beef provides a solid protein portion, whilst the small amount of potato keeps the carbohydrates perfectly within Phase 2 limits. That combination of plenty of protein and measured carbohydrates makes it a satisfying dish that fits seamlessly into a high-protein diet, without feeling like you're missing out on anything.
Lovely with a spoonful of low-fat quark or yoghurt to make the sauce creamier. A fresh gherkin or some sauerkraut alongside cuts nicely through the savoury sauce.
Zo maak je het
- Brown the meat in olive oil on all sides, then remove from the pan.
- Gently fry the onion and garlic, then stir in the paprika powder and caraway seeds.
- Return the meat to the pan and add the tinned tomatoes and stock.
- Braise with the lid on for roughly 1.5 hours until the meat is tender.
- Add the potatoes and pepper and braise for another 25 minutes.
- Season with pepper and salt, then serve warm.
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