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A tablespoon of cornflour in Goulash

maria030660

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Good afternoon everyone,

I am planning to make a nice Goulash with fresh peppers and paprika i brought back from Budapest, Will taste nice with cauliflower rice i think. But to make it thicker i want to use a tablespoon of cornflower in it. I looked it up and it has 5.1 grams of carb in it. This in a pot with almost 0 carb i don't think it will hurt unless there is a better option to thicken the Goulash.

Any ideas on this?
 
How many does it serve? - I use small amounts of flour and corn flour to thicken - it usually works out than less than 1g carb pp - then there is the mantra repeated endlessly- make it eat it and test before and after to see what it does to your blood sugar.
Only by testing will you know if as an individual you can tolerate- it's your diabetes not anyone elses so it's what you can cope with not anyone else
 
Goulash soup isnt a thick soup, but theres potatoes and carrot in it, I guess ur skipping on those. But I dont think u need to thicken it with anything. Its all about the beef actually... Greetings from Szentendre, Hungary btw, hope u enjoy the soup! : D
 
Just did a quick google - corn flour has 91g carbs/100g, plain flour has 76g carbs/100g.
Don't know if this makes much difference. I tend to thicken with plain flour most of the time - the only difference in use is you have to mix it with a little water first.
 
Just to be awkward.... I thicken stews and soups with double cream.

Although I agree with @lovinglife on this - you need to find out if you personally can tolerate it - we are all different.
 
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Hi Miszu,

I put carrots in there and nice beef but no potatoes as we are on low carb. I love goulash
 
I use a little coconut flour to thicken my casseroles and curries - it thickens really well and in something tasty like goulash it should have minimal impact on taste.
 
I don't tolerate any flours but sautéed mushrooms and blended make a great thickener. I actually use it as a gravy base.

But my carb tolerance might be lower than yours so yup, test it if you want to try it.
 
I would blend a bit of the cauliflower and maybe some carrot for the colour - I have one of those Bamix devices so I can get a fine or coarse result with the different blades - mix in some finely blended to thicken and some coarse chopped for texture.
 
I served a very thin " gravy" last night as I was going through a similar dilemma. It tasted fine though
 
You could use egg yolk whisked with about a tablespoon off cream, temper it by adding a little of the hot sauce to it before adding to the bulk of sauce.
 
Adding cream would alter the flavour and texture completely and it would no longer be a goulash but more of a stroganoffy type thingy
 
Goulashes can also have sour cream added. It all depends on who's Mama gave you the recipe.
 
I don’t want it too thick and personally I don’t take kindly to cream but I love all the suggestions, tomorrow I will take a picture so all of you can see how it turned out
 
maria030660 said:
Hi Miszu,

I put carrots in there and nice beef but no potatoes as we are on low carb. I love goulash
Click to expand...

Hello as much as carrots give taste, they have LOTS OF CARBS WHEN COOKED. They have much less carbs raw.

Did you know if you cook small baby potatoes especially red potats are better, let them cool. Squeeze Lemon Juice on them put in fridge, the lemon juice absorbs lots of the carbs. Reheat them next day.

Mallorca
 
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