Beef Goulash with Bread Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,089 cal. | (52 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 104 g | (69 %) | ||
| 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 | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,555 mg | (39 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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
Preparation steps
For the goulash: Peel the onion peel and cut into rings.
Peel the potato and cut into small cubes.
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.
For the bread dumplings: Slice the bread, place in a bowl and pour the warm milk over.
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.
Shape the mixture into dumplings.
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.
