We have not precooked any ingredients like the onions or beef as the flavours will develop in the cooker, this will cut down the preparation time too, however you precook them if you wish.
You can serve with a little fettucine, or mashed potato. If you add a serve of carbs to this dish, as a general guide you will be adding about 150 calories on top of the nutritionals below.
This recipe is low sodium, low sugar, low carb (without pasta or potato), low saturated fat and high protein.
- 800g chuck steak, cubed
- 2 onions, sliced
- 3 cups beef stock, low sodium, heated
- 3 tbsp. sweet (Hungarian) paprika
- Sprinkle caraway seeds
- 3 carrots, sliced
- 2 zucchini, sliced
- 1 red capsicum, chopped
- 120g fresh baby spinach leaves
- 2 celery sticks, sliced
- 100g tomato paste
- 1 can tomatoes
- 1 tsp. brown sugar
- 3-4 cloves garlic, crushed
- 1 tbsp. Worcecshire sauce
- 1 tbsp. corn flour mixed with 1/2 cup cold water
- Handful of chopped parsley
- 100g light sour cream
- Turn on your slow cooker to low.
- Layer your onions, celery and capsicum on the base of the cooker and sprinkle 1 tbsp. paprika over.
- Place your beef on top of the onions and sprinkle 1 more tbsp. paprika over, splash your Worcecshire sauce, sprinkle a little caraway seeds and season with salt and pepper.
- Heat beef stock and pour into cooker with canned tomatoes, crushed garlic, sugar and tomato paste. Stir a little.
- Cook for about 4-6 hours then add your vegetables â carrots and zucchini, keep cooking until softened.Â Add the spinach leaves prior to serving as these don’t take long.
- Add the cornflour mixture to thicken the sauce.
- You can cook this anywhere from 4 to 9 hours, depending on your cooker.Â
- Serve with a dollop of light sour cream on top of the goulash.
|Average Serve||Average 100g|
|Energy||1380 kJ||338 kJ|
|330 Cal||81 Cal|
|Protein||35.4 g||8.7 g|
|Fat, total||14.0 g||3.4 g|
|- Saturated||4.9 g||1.2 g|
|Carbohydrate||12.0 g||2.9 g|
|- Sugars||10.6 g||2.6 g|
|Sodium||446 mg||109 mg|