Beef Goulash with Pappardelle

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Beef Goulash with Pappardelle
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
923
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie923 cal.(44 %)
Protein49 g(50 %)
Fat32 g(28 %)
Carbohydrates103 g(69 %)
Sugar added0 g(0 %)
Roughage12.7 g(42 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E13.8 mg(115 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin20.1 mg(168 %)
Vitamin B₆1.1 mg(79 %)
Folate161 μg(54 %)
Pantothenic acid2.1 mg(35 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂7.2 μg(240 %)
Vitamin C197 mg(207 %)
Potassium1,354 mg(34 %)
Calcium98 mg(10 %)
Magnesium141 mg(47 %)
Iron7 mg(47 %)
Iodine10 μg(5 %)
Zinc10 mg(125 %)
Saturated fatty acids7.9 g
Uric acid275 mg
Cholesterol86 mg
Complete sugar13 g

Ingredients

for
4
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
How healthy are the main ingredients?
BeefonionTomatorosemarythymegarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.