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Goulash is a hearty and tasty dish that has become a favorite part of Central European cuisine. In addition to the fact that goulash pleases our taste buds, we can also think about its carbon footprint when preparing it. Each ingredient has its own environmental impact, so we will look at what carbon dioxide (CO₂) emissions are produced when preparing a traditional goulash for approximately 6-8 people. This recipe will offer you not only excellent taste, but also an overview of how we can responsibly reduce the impact of our diet on the environment.
Ingredients:
- 800 g of beef (ideally from the cliche or shoulder)
- 3 tablespoons of oil or lard
- 3 large onions, finely chopped
- 3 cloves of garlic, cut into slices
- 1 red pepper (optional, diced)
- 1-2 carrots (optional, cut into rounds)
- 1 spoon of ground sweet pepper
- 1/2 teaspoon ground smoked paprika (optional)
- 1 teaspoon ground cumin
- 1 spoonful of tomato puree
- 1 liter of beef broth (or water if you don't have broth)
- 1-2 bay leaves
- Salt and black pepper according to taste
- Fresh parsley for decoration (optional)
- A slice of bread or a roll for serving
Procedure:
- Preparation of meat and onions: Cut the beef into cubes, chop the onions and fry them until golden on a medium flame.
- Frying the meat and adding spices: Add the meat, spices and tomato puree. Stir.
- Cooking with broth: Add beef broth, bay leaf and reduce heat. Cook for approx 1.5-2 hours.
- Serving: Serve the goulash warm, garnished with parsley.
Carbon footprint of goulash
Every food has its own carbon footprint, which varies according to the type and method of production. Here are the carbon emissions estimates (in kg CO₂e) of the individual ingredients used in this recipe, along with their impact on the overall carbon footprint of the goulash.
| Ingredient | Quantity | Carbon footprint per kg (in kg CO₂e) | Emissions per recipe (in kg CO₂e) |
|---|---|---|---|
| Beef | 800 g | 27 | 21,6 |
| Oil or lard | 3 tablespoons (45 g) | 3 | 0,135 |
| Onion | 3 pcs (300 g) | 0,5 | 0,15 |
| Garlic | 3 pods | 1 | 0,003 |
| Red pepper | 1 pc (100 g) | 3 | 0,3 |
| Carrot | 1 pc (100 g) | 0,25 | 0,025 |
| Ground paprika | 1 tablespoon (10 g) | 4 | 0,04 |
| Caraway seeds | 1 teaspoon (2 g) | 1,5 | 0,003 |
| Tomato puree | 1 tablespoon (20 g) | 2 | 0,04 |
| Beef broth | 1 liter | 0,7 | 0,7 |
| Bread | 200 g | 1 | 0,2 |
| Total emissions | 23.196 kg CO₂e |
Final value
For this traditional goulash, the total carbon footprint is approx 23.2 kg CO₂e. Beef, which is a significant source of emissions, accounts for the largest share of this value. In comparison, the average annual carbon footprint of an individual in the EU is around 8.4 tons of CO₂e, so the preparation of goulash has a relatively large impact, mainly because of the meat component.
Tips for reducing the carbon footprint of goulash
- Beef Exchange: The biggest source of emissions is beef. If you replaced it with pork, you would reduce emissions by up to half, or if you chose a mushroom version of goulash, emissions would be even lower.
- Location of ingredients: By using local and seasonal ingredients, you can reduce emissions associated with transport. For example, onions, garlic and carrots are often available from local growers.
- Plant alternatives: You can try using vegetable oils instead of lard or replace the tomato paste with fresh tomatoes, which will slightly reduce the carbon footprint.
- Efficient cooking: Using a pot lid reduces energy consumption during cooking, which has a beneficial effect on emissions.
Conclusion
Goulash is one of the tasty dishes that many of us enjoy. However, even during its preparation, we can take into account the carbon footprint and look for ways to reduce it. By choosing local ingredients, plant-based alternatives or energy-efficient cooking methods, we can contribute to a more environmentally friendly approach while still enjoying the great taste of traditional food. Spring
