Baked Goulash
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 32.2 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,344 mg | (34 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef
- 2 Tbsps Pastry flour
- 4 onions
- 200 grams chopped Tomatoes (canned)
- 500 grams carrots
- 4 Tbsps vegetable oil
- 1 Tbsp paprika (sweet)
- 1 Tbsp paprika (bold)
- 1 tsp Caraway
- 1 Tbsp Tomato paste
- 200 milliliters Red wine (bold)
- 500 milliliters Beef broth
- salt
- cayenne pepper
- parsley (chopped)
- Lemon peel
Preparation steps
1.
Peel onion and dice.
2.
Cut meat into bite-sized cubes, sprinkle with flour and brown in portions in a roasting pan in hot oil. Remove and set aside. Saute onions in drippings, stir in tomato puree and add meat again. Pour in wine and half of broth. Bring to a boil and add spices and tomatoes.
3.
Place in a 200°C (approximately 400°F) oven and cook for 1 1/2-2 hours.
4.
Peel carrot and cut into pieces. Add to pan when half of cooking time remains. Stir and add more broth if needed.
5.
Season with salt and cayenne pepper and serve garnished with parsley and lemon zest.
