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Beef and Pork Goulash with Paprika

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Beef and Pork Goulash with Paprika
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
319
calories
Calories

Healthy, because

Even smarter

Nutritional values

Beef supplies very well usable protein, which is needed as a building material for the body, among other things for muscle building. The meat also contains various B vitamins, especially niacin, which is important for energy metabolism.

Depending on your taste, other vegetables such as aubergine and zucchini also taste good in the goulash. The stew is therefore ideal for recycling leftovers!

1 serving contains
(Percentage of daily recommendation)
Calorie319 cal.(15 %)
Protein28 g(29 %)
Fat17 g(15 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.5 mg(29 %)
Vitamin K14.2 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.7 mg(106 %)
Vitamin B₆0.6 mg(43 %)
Folate72 μg(24 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C128 mg(135 %)
Potassium796 mg(20 %)
Calcium46 mg(5 %)
Magnesium50 mg(17 %)
Iron3.8 mg(25 %)
Iodine5 μg(3 %)
Zinc6.9 mg(86 %)
Saturated fatty acids9.5 g
Uric acid163 mg
Cholesterol100 mg
Complete sugar6 g

Ingredients

for
6
Ingredients
750 grams mixed Goulash meat (diced, beef and pork)
3 Tbsps clarified butter
400 grams onions
2 Tbsps ground paprika
l Beef broth (from a jar, more if needed)
1 tsp Caraway
salt
peppers
1 ½ Red Bell pepper
1 ½ green Bell pepper
2 large potatoes
3 Tbsps Crème fraiche
How healthy are the main ingredients?
onionCarawaysaltpotato

Preparation steps

1.

Sauté diced meat in butter over high heat in a large saucepan. Peel the onions, cut into rings and sauté in pan drippings. Add meat back to the saucepan, sprinkle with paprika and deglaze with broth. Add cumin, season with salt and pepper, cover and simmer over low heat for about 1 hour.

2.

Cut bell peppers in half, remove the seeds, rinse and cut into chunks. Peel potatoes and coarsely chop. Add to the goulash and simmer for another 30 minutes. Season generously with salt and pepper.

3.

Stir in the creme fraiche and serve.

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