Beef and Pork Goulash with Paprika
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!
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 750 grams mixed Goulash meat (diced, beef and pork)
- 3 Tbsps clarified butter
- 400 grams onions
- 2 Tbsps ground paprika
- ⅜ 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
Preparation steps
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.
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.
Stir in the creme fraiche and serve.
