Beef Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,162 mg | (29 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram Beef (trimmed, shoulder or calf)
- 500 grams onions
- 3 Tomatoes
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Red chili pepper (coarsely chopped)
- 600 milliliters Beef broth
- 2 sprigs thyme
- 1 sprig Sage
- 1 garlic clove
- 1 organic lemon
- 1 tsp Caraway
- 2 Tbsps sweet ground paprika
- 1 tsp dried marjoram
- salt
- freshly ground peppers
Preparation steps
Rinse meat and pat dry, cut into equal cubes.
Peel onions, halve and cut into strips. Rinse and pat dry tomatoes, quarter and remove seeds, chop coarsely.
Heat oil in a large pot and saute onions until translucent. Add meat cubes and saute until lightly browned. Add tomato paste and saute briefly, add chile pepper, tomatoes and broth. Simmer, covered, for about 1 1/2 - 2 hours on medium heat, stirring occasionally. If necessary, add more broth. After 1 hour, add thyme and sage.
Peel garlic and chop finely. Rinse lemon in hot water and grate zest. Add garlic and lemon zest to the pot. Add cumin powder, paprika and marjoram about 20 minutes before the end of cooking.
As soon as meat is fork tender, remove goulash from heat.
Season with salt and pepper. Pour into bowls and serve.
