Low Fat Hungarian Beef Gulasch
Discover the hearty and flavorful charm of this Low Fat Hungarian Beef Gulasch, a traditional comfort dish transformed into a lighter, yet equally satisfying version. Made with lean beef chuck, vibrant vegetables like red bell pepper, carrots, and potatoes, and seasoned with aromatic spices such as sweet paprika, cumin, and caraway seeds, this stew is a wholesome delight. Slow-simmered in reduced-sodium beef stock, it delivers rich, savory flavors without the extra fat. Perfect for meal prepping or family dinners, this low-fat Gulasch pairs beautifully with rustic bread or a side of greens. Ready in just 2 hours, it’s a healthier take on a beloved classic—and a warming dish for any day of the week!
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Recipe Information
Ingredients
- 500 grams lean beef chuck, cut into 1-inch cubes
- 2 medium onions, finely chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon caraway seeds
- 750 milliliters beef stock, reduced sodium
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium potatoes, peeled and cubed
- 2 large carrots, sliced
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
Add the minced garlic and chopped red bell pepper to the pot, stirring for another 2 minutes until fragrant.
Increase the heat to high and add the beef cubes, searing them until browned on all sides. This should take about 5 minutes.
Reduce the heat to medium and stir in the tomato paste, sweet paprika, cumin, and caraway seeds. Cook for 2 minutes, stirring constantly to ensure the spices are well mixed with the beef and vegetables.
Pour in the beef stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
After 1 hour, add the potatoes and carrots to the pot. Season with salt and black pepper. Cover and continue to simmer for an additional 30-60 minutes, or until the beef and vegetables are tender.
Adjust seasoning to taste. Remove the bay leaf before serving.
Serve the Gulasch hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 37.2 g | ||
| Protein | 158.9 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5850 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
