Low Fat Goulash Food

LOW FAT GOULASH

Steps:

• Brown onions in margarine in a large skillet. Add ground turkey and brown.
• While this is cooking, cook macaroni according to directions.
• Drain and rinse the turkey and mix in seasonings. Drain the macaroni. Place both in large skillet.
• Add all the ingredients using only 1/2 the can of tomatoes until it cooks a little while. Add the rest and simmer 15 minutes.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

VEGGIE GOULASH

Steps:

• Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
• Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

BEEF GOULASH - LOW SODIUM

Steps:

• Cook macaroni according to package directions, omitting salt.
• Drain and set aside.
• Brown ground beef with mushrooms, onion, peppers and garlic.
• Pour off fat.
• Add remaining ingredients.
• Simmer gently for 15 minutes.
• Add cooked macaroni.
• Simmer for 10 minutes.
• Serve.

QUICKIE SAUSAGE GOULASH

Steps:

• Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
• Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
• Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
• Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.

CLASSIC PUB GOULASH (KETO)

Steps:

• Melt lard in a pot over high heat. Add onions; cook and stir until browned, about 15 minutes. Remove pot from heat, add paprika, and stir quickly to combine with onions and prevent burning.
• Add meat to the pot and place over high heat. Cook and stir until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Add tomato paste and stir to combine. Add water, garlic, and cumin. Reduce heat to low and cover the pot. Cook, stirring occasionally, until meat is very soft, at least 1 1/2 hours. Stir in marjoram and cook another 10 minutes.