Beef Goulash with Pappardelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 923 cal. | (44 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.8 mg | (115 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 197 mg | (207 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 600 grams Beef (from the shoulder)
- 2 yellow Bell pepper
- 1 Red Bell pepper
- 400 grams onions
- 2 garlic cloves
- 250 grams Tomatoes
- 2 Tbsps vegetable oil
- 150 milliliters dry Red wine
- 600 milliliters Beef stock
- 1 tsp sweet ground paprika
- 2 bay leaves
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- salt
- freshly ground peppers
- 500 grams wide Tagliatelle
Preparation steps
Rinse the beef, pat dry, trim excess tendons and cut into bite-sized cubes. Rinse the bell peppers, cut into quarters, remove seeds and cut into cubes. Peel the onions and garlic and chop finely. Blanch the tomatoes, shock in cold water, remove the seeds and cut the flesh into small cubes.
In a saucepan, heat the oil and fry the beef cubes over high heat. Remove, set aside and and add the onion to the pan with the garlic. Sauté over medium heat until translucent. Add beef, bell peppers and tomatoes, deglaze with the wine and pour in the stock.
Add spices and herbs, season with salt and pepper and simmer over medium heat for 1 1/2 hours. Cook the pappardelle in boiling salted water until al dente. Season the stew again, remove the bay leaves and serve with the pappardelle. If desired, serve with fresh baguette slices.
