Recently I was in Covasna and everyone was crazy about the goulash. I looked into their plates like the calf at the proverbial new gate, only someone would open the gate for the calf, I just looked and smelled, because the goulash has gluten and I couldn’t taste it. Then I got angry and said that the first thing I make when I come home will be goulash. So I started researching recipes. One thing was bothering me: the goulash has potatoes and some stuff with dough, quite a lot of carbohydrates. I sat strategically between the fridge and the pantry and let my mind and eyes wander there. That’s how I came up with the brilliant idea: I’m going to replace the potatoes and dough with cauliflower, a cute white vegetable that’s harmless from the point of view of carbohydrates. I got an itchy wonderful stew, which, as the goulash lover next to me says, is just as good as the original goulash.
Ingredients:
- 300 grams of pork leg (the stew is made with beef, but I don’t eat beef)
- A large carrot
- 2-3 large onions
- A bell pepper
- 200 grams of cauliflower
- 3-4 cloves of garlic
- 200 ml of tomato juice
- A teaspoon of cumin
- 2 teaspoons of sweet paprika
- A teaspoon of hot paprika
- A teaspoon of salt (or to taste)
- A tablespoon of lard
Method of preparation
I cut the meat into bite-sized pieces, and cleaned and cut the vegetables as follows: carrots into small cubes, julienned onions as large as possible, bell pepper into small pieces, cauliflower into small pieces that resemble a piece of potato, garlic I crushed it, then chopped it very finely. I browned the meat in the lard, along with the cumin, and stirred until each piece got a crust, then turned the heat to low and put the lid on. I left it for about 10 minutes, stirring now and then. I added the carrots, onions and peppers and let them simmer in their own juice over low heat with the lid on until the juice reduced, then I added enough water to cover the contents a little, I also put the cauliflower on top and left for another 5 minutes. Next is the tomato juice, and after 5 minutes the sweet and hot paprika, garlic and salt. I mixed well, left for another 2-3 minutes, turned off the heat and left on the stove for 15 minutes with the lid on. It looks beautiful, with the sauce well bound by the added paprika, it doesn’t need any other starchy additions.