(Percentage of daily recommendation)
|Calorie||849 kcal||(40 %)|
|Protein||63.93 g||(65 %)|
|Fat||27.43 g||(24 %)|
|Carbohydrates||89.81 g||(60 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.26 g||(18 %)|
|Vitamin A||424.31 mg||(53,039 %)|
|Vitamin D||1.55 μg||(8 %)|
|Vitamin E||3.34 mg||(28 %)|
|Vitamin B₁||1.02 mg||(102 %)|
|Vitamin B₂||1.15 mg||(105 %)|
|Niacin||24.36 mg||(203 %)|
|Vitamin B₆||1.48 mg||(106 %)|
|Folate||258.24 μg||(86 %)|
|Pantothenic acid||2.1 mg||(35 %)|
|Biotin||8.48 μg||(19 %)|
|Vitamin B₁₂||6.51 μg||(217 %)|
|Vitamin C||28.05 mg||(30 %)|
|Potassium||1,300.04 mg||(33 %)|
|Calcium||288.46 mg||(29 %)|
|Magnesium||83.29 mg||(28 %)|
|Iron||11.19 mg||(75 %)|
|Iodine||41.26 μg||(21 %)|
|Zinc||14.54 mg||(182 %)|
|Saturated fatty acids||13.14 g|
- For the goulash
- 28 ozs Beef shoulder (trimmed)
- 3 onions
- 2 garlic cloves
- 2 Tbsps clarified butter
- 2 Tbsps Tomato paste
- 2 Tbsps sweet ground paprika
- 5 ozs beer (depending on your taste)
- 7 ozs peeled tomatoes
- 12 ozs Beef broth
- 2 bay leaves
- freshly ground peppers
- ground Caraway
For the goulash: Rinse the meat, pat dry and cut into 1-inch.
Peel and finely dice the onions and garlic.
For the bread dumplings: Slice the rolls and place in a bowl. Boil the milk and pour over the bread. letting it soak about 15 minutes. Peel and finely chop the onion. Rinse the parsley, shake dry, remove the stems and finely chop the leaves. Sweat the onion in hot butter in a small pot until translucent, remove from heat and mix in the parsley. Add in the soaked bread. Season with salt, pepper and nutmeg. Beat the eggs and add them in. Knead well. If necessary, add a little bread crumbs, so that the mass is easily malleable.
Brown the meat in hot butter in a pressure cooker for 4-5 minutes and remove from the pot.
Saute the onions and garlic in the meat drippings for 3-4 minutes. Add the tomato paste and sauté briefly. Place the meat and its juices back into the pan. Mix well, season with pepper and pour in the beer. Boil down, then pour in tomato and broth. add the bay leaf, close the lid and cook the stew for 25 minutes on heat setting 2. Remove from heat and open the cooker as soon as all the pressure has reduced. Season with pepper, salt and cumin.
For the dumplings, boil a large pot of salted water. With wet hands form the mixture into dumplings. Carefully add them to the water, turn down the heat and simmer for 20 minutes. When they rise to the surface, the dumplings are ready. Remove them with a slotted spoon. Serve together with the stew on plates, garnished as desired with chives.