Beef Goulash with Bread Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,076 cal. | (51 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 102 g | (68 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,525 mg | (38 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 257 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 800 grams Beef
- salt
- freshly ground peppers
- 800 grams onions
- 1 medium sized potato
- 3 Tbsps clarified butter
- 1 Tbsp sweet paprika
- 1 tsp sharp paprika
- ½ tsp Caraway
- 2 Tbsps Tomato paste
- 500 milliliters Beef broth
Preparation steps
Peel the onions and cut into rings.
Peel the potato and cut into small cubes.
Cut the meat into bite-sized pieces and season with salt and pepper. Heat the butter in a Dutch oven and saute the meat over medium-high heat until browned all over. Remove the meat from the pan with a slotted spoon.
Add the onions and potato cubes to the pan and cook for a few minutes. Return the meat to the pan, stir in tomato paste, paprika and cumin and sauté while stirring. Pour in the broth, bring to a boil, reduce to a simmer, cover and cook until the meat is tender, about 1.5 hours. Season to taste.
For the dumpling: Slice the bread, place in a bowl and pour the lukewarm milk over.
Heat the butter in a skillet and saute the shallots until translucent. Stir in parsley and bacon and sauté briefly. Add to the soaking rolls along with the eggs, season with salt, pepper and nutmeg, mix gently and let stand 30 minutes.
Shape the bread mixture into dumplings.
Bring a large pot of salted water to a boil, add dumplings, reduce the heat to a gentle simmer and cook the dumplings until they rise to the surface, about 15 minutes. Drain on paper towels and serve immediately with the goulash.
