Basic Healthy Recipe

Beef Goulash with Herbs

Average: 5 (7 votes)
(7 votes)
Beef Goulash with Herbs

Beef goulash with herbs - Rustic meat casserole with pleasure guarantee

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Health Score:
9,8 / 10
20 min.
ready in 3 h. 30 min.
Ready in

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Nutritional values

Beef from the top leg is very lean and provides a lot of filling protein as well as iron, which has an important function in the transport of oxygen in the blood. The tomatoes contain abundant lycopene, a secondary plant substance that has an antioxidant effect and protects cells from harmful free radicals.

Boiled potatoes are the perfect side dish here; but brown rice or whole-grain pasta also taste good with it and provide plenty of filling fiber.

1 serving contains
(Percentage of daily recommendation)
Calorie364 kcal(17 %)
Protein44 g(45 %)
Fat17 g(15 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K20.9 μg(35 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin19.9 mg(166 %)
Vitamin B₆0.9 mg(64 %)
Folate44 μg(15 %)
Pantothenic acid2.4 mg(40 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C13.8 mg(15 %)
Potassium1,168 mg(29 %)
Calcium49 mg(5 %)
Magnesium72 mg(24 %)
Iron5.3 mg(35 %)
Iodine3.9 μg(2 %)
Zinc7.7 mg(96 %)
Saturated fatty acids5.3 g
Uric acid285.5 mg
Cholesterol100 mg
Complete sugar8 g


28 ozs Beef (e.g. from the shoulder or topside)
2 onions
2 carrots
3 Tbsps olive oil
1 Tbsp paprika
1 garlic clove
3 sprigs thyme
3 sprigs oregano
1 Tbsp balsamic vinegar
9 ozs Beef broth
22 ozs crushed tomatoes
How healthy are the main ingredients?
Beeftomatoolive oilthymeoreganoonion

Preparation steps


Rinse beef, pat dry, and dice 1.5-inch pieces. Peel onions, halve, and cut crosswise into fine strips. Peel and dice carrots. Heat olive oil in a wide pot. Sear meat in olive oil for about 6 minutes on all sides over high heat. Add onions and carrots and fry for 5 minutes. Season with salt and paprika.


Meanwhile, peel and chop garlic. Wash herbs and pluck leaves from 2 branches at a time and chop. Add chopped ingredients to goulash, deglaze with balsamic vinegar and add broth. Let liquid reduce in about 5 minutes on low heat.


Add tomatoes to goulash and simmer, covered, over low heat for about 2 1/2-3 hours, stirring occasionally; add a little liquid if needed.


Salt and pepper goulash, pour into a large bowl, garnish with remaining herbs and serve with fresh rye bread, if desired.