Beef Goulash with Bread Dumplings

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Beef Goulash with Bread Dumplings
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
1089
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,089 cal.(52 %)
Protein63 g(64 %)
Fat44 g(38 %)
Carbohydrates104 g(69 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.1 mg(34 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin25.9 mg(216 %)
Vitamin B₆1 mg(71 %)
Folate137 μg(46 %)
Pantothenic acid2.4 mg(40 %)
Biotin23.9 μg(53 %)
Vitamin B₁₂10.3 μg(343 %)
Vitamin C27 mg(28 %)
Potassium1,555 mg(39 %)
Calcium225 mg(23 %)
Magnesium118 mg(39 %)
Iron7.4 mg(49 %)
Iodine15 μg(8 %)
Zinc12.5 mg(156 %)
Saturated fatty acids22 g
Uric acid263 mg
Cholesterol273 mg
Complete sugar17 g

Ingredients

for
4
For the goulash
800 grams Beef
salt
freshly ground peppers
800 grams onions
1 medium sized potato
clarified butter (to saute)
1 Tbsp sweet paprika
1 tsp sharp paprika
½ tsp Caraway
2 Tbsps Tomato paste
250 milliliters Beef broth
250 milliliters beer
For the bread dumplings
12 stale White rolls
200 milliliters milk
2 Tbsps butter
2 shallots (finely chopped)
2 eggs
1 Tbsp smoked streaky Bacon (finely diced)
2 Tbsps parsley (finely chopped)
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
BeefonionTomato pasteparsleysaltpotato

Preparation steps

1.

For the goulash: Peel the onion peel and cut into rings.

2.

Peel the potato and cut into small cubes.

3.

Heat the clarified butter in a Dutch oven. Cut the meat into bite-sized pieces, season with salt and pepper and working in batches, saute the meat until browned. Remove with a slotted spoon. Add the  onions to the pan and saute until tender. Add the potato cubes and saute a few minutes. Return the meat to the pan, stir in tomato paste, paprika and caraway.  Pour in the broth and the beer, and bring to a boil. Reduce to a simmer, cover and simmer, stirring occasionally until the meat is tender, about 1.5 hours.

4.

For the bread dumplings: Slice the bread, place in a bowl and pour the warm milk over.

5.

Heat the butter in a skillet and saute the shallots until tender, stir in parsley and bacon and sauté briefly. Stir the eggs into the bread mixture and season with salt, pepper and nutmeg, mix gently and let stand 30 minutes. 

6.

Shape the mixture into dumplings.

7.

Bring a large pot of salted water to a boil, add the dumplings, reduce to a gentle boil and cook until the dumplings bob to the surface and are cooked through, 15-20 minutes. Remove with a slotted spoon and serve with the stew.

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