Beef Goulash with Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Beef
- 3 Tbsps vegetable oil
- 3 onions
- 200 grams starchy potatoes
- 2 garlic cloves
- 2 Red Bell pepper
- 2 Tbsps ground paprika
- 500 milliliters Beef broth
- ground Caraway
- salt
- freshly ground peppers
- For the cucumber salad
- 1 Cucumber
- 1 pinch sugar
- 3 Tbsps Wine vinegar
- 3 Tbsps sunflower oil
- salt
- 1 Tbsp chopped Dill
Preparation steps
Rinse the beef stew meat, pat dry and cut into smaller cubes if desired.
Peel and dice the onions, potatoes and garlic.
Rinse the peppers, cut in half, remove the seeds and dice.
Saute the beef in hot oil, add the onions and garlic and saute, then sprinkle with flour and pour in broth. Add the peppers, paprika and potatoes and simmer, about 1-1.5 hours, stirring occasionally.
For the salad, rinse the cucumber, peel if desired, thinly slice, sprinkle with salt and let stand about 10 minutes to release the excess water. Drain, mix with vinegar and oil, season with sugar and if necessary and season with salt to taste.
Season the stew with salt, pepper and ground caraway and spoon into serving bowls. Season the cucumber salad to taste, mix in the dill and serve with the stew along with a baguette, if desired.
