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Title : Goulash with butter-fried cabbage : Lower carb dish
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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.

Ingredients:
Serves Eight

14g net carbs per serving 
Goulash

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

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