Goulash
In this Weight Watchers-friendly version of goulash, we've made some adjustments to keep it light and flavorful.
Servings: 5 people
Ingredients
- 2 cups diced zucchini (300 g)
- 1 cup diced carrots (150 g)
- 1 cup cubed beef (200 g)
- 1 cup diced onions (150 g)
- 1 cup grated tomato (200 g)
- 3 cups beef broth
- 1 tablespoon all-purpose flour (for thickening)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons paprika
- 1/2 cup diced celery (about 60 g)
- 1 cup tomato passata
Instructions
- Dice the zucchini, carrots, beef, and onions into uniform pieces. Grate the tomato and measure the required amount.
- In a large pot, heat vegetable oil over medium heat. Toss the cubed beef in flour to coat lightly. Brown the beef in the hot oil until all sides are seared. Remove and set aside.
- In the same pot, add diced onions and sauté until translucent. Add diced zucchini, carrots, and celery. Sauté until vegetables are slightly tender.
- Stir in grated tomato and cook until it forms a thick mixture. Pour in the tomato passata, stirring well to combine. Season with salt, pepper, and paprika. Adjust to taste.
- Return the browned beef to the pot. Pour in the beef broth, ensuring it covers the ingredients. Bring to a boil, then reduce heat to simmer. Cover and let it cook for about 1.5 to 2 hours or until the meat is tender.
- If needed, mix a tablespoon of flour with a bit of water and stir into the goulash to thicken the broth. Serve it hot, optionally garnishing with fresh herbs or a dollop of sour cream.
Notes
Weight Watchers-friendly version of goulash with just 2 points
Nutrition
Serving: 405g | Calories: 148kcal | Carbohydrates: 14g | Protein: 14g | Fat: 4.7g | Saturated Fat: 1.1g | Cholesterol: 24mg | Sodium: 961mg | Potassium: 625mg | Fiber: 4.8g | Sugar: 3.4g | Calcium: 45mg | Iron: 2.3mg