Low Fat Rindergulasch (German Beef Goulash)
Discover the heartwarming flavors of traditional German cuisine with this Low Fat Rindergulasch (German Beef Goulash). Made with lean beef stew meat, vibrant vegetables like red bell peppers and carrots, and seasoned with bold spices such as paprika, caraway seeds, and marjoram, this lighter twist on a classic comfort dish is perfect for health-conscious food lovers. Slow-cooked to tender perfection, the beef is enveloped in a rich, flavorful broth, thickened with a simple cornstarch slurry for a hearty yet wholesome result. Ready in just two hours, this low-fat beef goulash pairs wonderfully with whole grain bread, steamed potatoes, or a fresh side salad. Garnished with a sprinkle of fresh parsley, it's an irresistible dish the whole family will adore. Perfect for cozy dinners, this recipe prioritizes taste while keeping it guilt-free!
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 1 tablespoon olive oil
- 2 onions
- 3 garlic cloves
- 1 red bell pepper
- 1 carrot
- 2 tablespoons tomato paste
- 500 milliliters beef broth
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon marjoram
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Trim any visible fat from the beef stew meat and cut it into bite-sized cubes.
Heat the olive oil in a large pot over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
Dice the onions and mince the garlic. Add them to the pot, sautéing for about 5 minutes until the onions are softened.
Chop the red bell pepper and carrot into small pieces. Add them to the pot and cook for an additional 5 minutes.
Stir in the tomato paste, mixing well for a minute to coat the vegetables.
Return the browned beef to the pot. Pour the beef broth into the pot, ensuring it covers the ingredients.
Add the bay leaf, paprika, caraway seeds, marjoram, salt, and black pepper. Stir to combine all the flavors.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 1.5 to 2 hours, or until the beef is tender.
To thicken the goulash, mix cornstarch with water to create a slurry. Stir it into the pot and let it simmer for a few minutes until the sauce thickens.
Adjust the seasoning with more salt and pepper if needed.
Serve the goulash hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4672 mg | 203% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 29.0 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3364 mg | 72% | |
*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.
