Thickening sauces and stews this is one of the key skills when cooking. Traditionally, flour, roux or cream are usedalthough more and more people are looking for lighter solutions. Yeast flakes are a natural producteasy to use and surprisingly universal in the kitchen. Not only in beef stew will improve the consistency, but they will also enhance the umami flavor and they will make the dish more expressive, without adding unnecessary calories.
Yeast flakes are inactive yeastmost often of the species Saccharomyces cerevisiae. This means that they have no fermentation ability – they will not make rolls or cause the dough to work. They are produced by growing yeast on a medium rich in sugars, and then deactivated by high temperature and dried. As a result, they arise light beige, thin flakes with a brittle, slightly powdery character.
The taste of yeast flakes is their greatest advantage. It is referred to as cheese and nuts, dry, with a distinct umami note. That’s why yes They are eagerly consumed by vegans and vegetarians – in pasta, risottos and sauces. However, they have nothing in common with baker’s yeast in terms of aroma – they are not sour or “yeasty” in the common sense.
In the kitchen, yeast flakes serve several functions. Firstly, added to dishes, they enhance the taste and give the impression of greater substance. Secondly, they change the consistency of dishesbecause after contact with heat, they swell slightly, dissolve and bind the sauce, soup or goulash, making them perfect as natural thickener. Thirdly, they have a nutritional function. They add protein, vitamins and minerals to the dish.
Most often they are used to sprinkle pasta, casseroles, popcorn, add to pesto, salad sauces, cream soups and vegan cheese sauces. They also appear more and more often in traditional dishes, as an addition to meat, stews or, for example, stewed vegetables.
Yeast flakes are a product of high nutritional valueespecially if the additive is used in small amounts. In 100 grams they contain on average about 350-380 kcal, but a single serving is usually 1-2 teaspoons, which is only a dozen or so calories. Thanks to this, you have no worries you can use them even on a reducing diet.
They are a good source of plant protein (100 grams may contain as much as 40-50 g). This makes it support the feeling of satiety and help balance meals. Yeast flakes also contain a lot fiberwhich supports intestinal function and has a positive effect on metabolism. Additionally, they are neutral to the stomach, so they can be consumed by people on a liver diet.
They are their hallmark B vitamins. Naturally, there are, among others: vitamins B1, B2, B3, B5 and B6, and many products available on the market are additionally enriched with vitamin B12, which is especially important for people who limit animal products. These substances support the nervous system, concentration and condition of the skin and hair.
Yeast flakes also contain minerals such as zinc, magnesium, iron and selenium. Zinc supports immunitymagnesium strengthens the nervous system and musclesa selenium acts as an antioxidant. Thanks low glycemic index (approx. 30) do not cause sudden spikes in blood sugar.
Yeast flakes are healthybut are there any contraindications to eat them? In some people with hypersensitivity to yeast, it may cause digestive problems, including: flatulence. Children and people with gout should also be careful because the flakes contain purines. At standard doses, the patches are considered safe and well tolerated by most people.
Thickening the stew with yeast flakes is a smart alternative to flour and cream. It does not require making a roux or tempering, it does not add fat to the dish and does not mask the taste of the meat. Yeast flakes bind the sauce naturally and at the same time enhance its meaty aroma thanks to the presence of umami. The result is a thick, velvety, creamy and delicious stew.
Beef goulash with yeast flakes – recipe
Ingredients:
- 800 g of beef for goulash,
- 2 onions,
- 2 cloves of garlic,
- red pepper,
- 2 tablespoons of vegetable oil,
- 2 tablespoons of tomato paste,
- 500 ml beef broth,
- 4 teaspoons of yeast flakes,
- a teaspoon of sweet pepper,
- 1/2 teaspoon of smoked paprika,
- sun,
- pepper,
- bay leaf,
- allspice.
How to do it:
- Clean the beef, cut into cubes and fry in batches in hot oil until golden brown. Transfer to a deep pot.
- In the same pan, add a little oil, then fry the finely diced onion, add peeled and chopped garlic. Fry for a while and add tomato paste. Stir and fry briefly. Transfer everything to the pot with the meat.
- Clean the pepper and cut it into smaller cubes. Pour into the meat. Add all the spices and pour the broth over everything. Mix the ingredients lightly and simmer covered for about 2 hours (until the beef is soft; stirring occasionally). If the liquid evaporates too quickly, add more broth.
- 10 minutes before the end (when the meat is tender), add 2 teaspoons of yeast flakes, mix thoroughly and season to taste. After 2 minutes, check the consistency of the stew. If it is still too thin, add 2 more teaspoons of yeast flakes, mix and after a few minutes turn off the heat.
Yeast flakes are a simple way to modernize classic beef goulash, without losing its distinctive aroma. They thicken the sauce and enhance the taste and provide nutritional valuewhich is missing in cream or flour. It’s a convenient, healthier and surprisingly universal solution. Once tried, it will quickly become a kitchen routine.
Source: Terazgotuje.pl, lotstegna.pl
