Beef Goulash with Bell Peppers and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 212 mg | (223 %) | ||
| Potassium | 1,460 mg | (37 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 3 Bell pepper (red, yellow, green)
- 200 grams onions
- 2 garlic cloves
- 700 grams waxy potatoes
- 1 bunch thyme
- 1 sprig rosemary
- salt
- peppers
- 2 tsps ground paprika (sweet)
- 1 tsp paprika (hot)
- 1 tsp Caraway
- 600 grams Beef
- ½ l Vegetable broth
Preparation steps
Soak a clay pot in water.
Rinse the bell peppers, cut into halves, remove the seeds and ribs, and cut into 2-3 cm (approximately 1 inch) cubes. Peel the onion and cut into wedges. Peel the potatoes and cut into 2-3 cm (approximately 1 inch) cubes. Rinse the herbs, shake dry, pluck the leaves and chop. Mix all the chopped ingredients with sweet and hot paprika and caraway and season with 1 teaspoon salt and some pepper.
Place all the vegetables with beef stew meat and peled garlic clove in a single layer in the clay pot and pour in the broth. Seal the clay pot and bake in a preheated oven at 225°C (fan: 200°C, gas mark 4) (approximately 430°F) for about 1.5 hours. Season with salt and pepper, and if desired, bake for further 10 minutes. Remove from the oven and serve garnished with parsley.
