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Friday, 30 November 2018

Goulash with butter-fried cabbage : Lower carb dish

Did you know - Goulash is a stew of meat, usually seasoned with paprika and other spices. Originating from the medieval Hungary, goulash is a popular meal predominantly eaten in Central Europe but also in other parts of Europe. 

Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. Back then, the cooked and flavoured meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century. It is one of the national dishes of Hungary and a symbol of the country. 

American goulash, ( sometimes called slumgullion ) has been mentioned in cookbooks since at least 1914, and exists in a number of variant recipes. American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika. 

This recipe below is for a moderate low carb dish and has some delicious flavours, just like a classical Hungarian stew! It is filled with the savoury flavours of pepper, tomato and caraway... and works well served with some delicious butter-fried cabbage. 

The ingredients shown here serves eight, so amend to suit.
Serves Eight

14g net carbs per serving 
120 g (4¼ oz.) butter
2 yellow onions
2 garlic cloves
2 red bell peppers
210 g (7½ oz.) celery root
900 g ( 30 oz.) chuck roast
400 g ( 14 oz.) crushed tomatoes
180 ml ( ¾ cup) water
1 tbsp. tomato paste
1 tbsp. dried oregano
1 tbsp. paprika powder
1 tsp onion powder
1 tbsp. caraway seeds
1 pinch cayenne pepper
1 tsp salt
¼ tsp ground black pepper
Butter-fried cabbage
900 g (30oz.) green cabbage
120 g ( 4¼ oz.) butter
salt and pepper
For serving
240 ml (1 cup) sour cream or mayonnaise
30 g ( 1⁄6 oz.) fresh parsley, chopped (optional)
Recipe Instructions:

Can be found here

Dear reader - you will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


KB said...

Looks delish

William Kendall said...

I would enjoy that!

Catarina said...

The best goulash I ate was in Prague.
I will try this recipe.
: )

Tom said...

...comfort food.

Pom Pom said...

I just finished dinner, but the recipe makes me feel hungry again! Yum!

Martha said...

Looks like a very filling meal! Great for those cold winter days coming up.

CJ Kennedy said...

Sounds good and very keto. Himself would whine as he won't eat cooked cabbage.

Sandra Cox said...

Back in the day when I still ate meat, I loved goulash:)
YOU have a pleasant evening:)

Christine said...

Looks delicious

Sandy said...

I always thought goulash was pretty much like stew. Tough meat you cooked a long time with veggies to stretch a meal. Though I've never used paprika in it. Interesting note about it being dried and using the stomach to cook in etc. Having made homemade sausage with intestine linings of various makes sense.

angryparsnip said...

This looks good and I love Cabbage,
Thank You for all the fruit we can eat on you other page.

cheers, parsnip and badger.

Lady Fi said...

Looks tasty and could easily be vegetarian too.

DIMI said...

Hello Jan!
I used to make goulash many years ago!
I will try this recipe and the fried cabbage!
Thank you for sharing! Enjoy your day and weekend!

Iris Flavia said...

We just bought a smart-fryer, I wonder if the cabbage would work with that, too?
(I also want to try and fry kale in there)

Jo said...

Goulash is something I've never tried but it does look delicious. I'm a big fan of cabbage.

It's me said...

Mmmmmm...delious ...happy weekend love Ria 💕

Stephanie Robinson said...

I have never had goulash- sounds interesting. :)

Sami said...

I love goulash, but must try the butter fried cabbage as I've never eaten it that way.
Have a lovely weekend Jan.

sandy said...

I have never had goulash - maybe it's time but I'm finding it hard anymore to eat beef.Looks good though


El pimentón es un aliño que me gusta mucho. Hay ciertos platos que me gustan por ese sabor.


Mary Kirkland said...

That sounds really good.

Kezzie said...

I'm just thinking longingly of the butter-fried cabbage now! Mmmm, I feel like I haven't really ever eaten Goulash!

Bob Bushell said...

Plum duff, always my favourite, and the cake, yum yum yum.........................

Magic Love Crow said...

So yummy! Thanks Jan! Big Hugs!

carol l mckenna said...

Oh yummy sounding and great for the cooler weather days ^_^

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)