Beef Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 243 mg | (256 %) | ||
| Potassium | 1,220 mg | (31 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Beef (trimmed, such as shoulder)
- 5 onions
- 4 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 150 milliliters dry Red wine
- 700 milliliters Beef broth
- 4 red Bell pepper
- 1 garlic clove
- 1 red chili pepper
- 1 tsp ground Caraway
- 2 Tbsps ground paprika (sweet)
- 1 tsp dried marjoram
- 1 bay leaf
- salt
- peppers
- 100 grams Whipped cream
Preparation steps
Rinse beef, pat dry and chop into bite-sized pieces. Peel onions, cut in half and cut into strips.
Heat oil in a large pot and sauté onions while stirring until translucent. Add beef cubes and fry everything together until lightly browned. Add tomato paste, stir, sauté briefly and then deglaze the pan with wine. Add broth and stir. Cover and simmer for approximately 2.5 hours, with occasional stirring. If necessary add more broth during cooking time.
Meanwhile, rinse bell peppers, cut in half, trim and cut into strips. Peel garlic and chop finely. Rinse chile pepper, cut in half, trim and finely chop. Add bell peppers, garlic, chile pepper, cumin, paprika, marjoram and bay leaf during the last 30 minutes.
Season goulash with salt and pepper. Serve immediately with a dollop of sour cream and fresh whole wheat bread if desired.
