Low-Carb, Low-Fat Turkey Goulash

Cut out the beef and butter and make this goulash part of a low-fat lifestyle.

Step: 1

Heat oil in a stockpot over medium heat. Add turkey; cook until browned and juices have cooked off, 5 to 7 minutes. Add onions; cook and stir until transparent, about 5 minutes. Add parsnips, paprika, garlic, and oregano. Cook, stirring frequently, until garlic is fragrant, about 2 minutes. Add chicken stock and a pinch of salt. Let simmer until thickened to desired consistency, 20 to 30 minutes.

Per Serving: 232 calories; protein 20.8g; carbohydrates 11.1g; fat 12.8g; cholesterol 70.2mg; sodium 427.3mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.