Smarter Home Cooking

Beef Goulash with Paprika

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Average: 4 (3 votes)
(3 votes)
Beef Goulash with Paprika
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
333
calories
Calories

Healthy, because

Even smarter

Nutritional values

Long braised beef is simply a pleasure - and does the body good, because its iron content, for example, is optimally utilisable. This supports blood formation, which is of great importance for oxygen transport.

Add a part of the paprika to the goulash only at the end of cooking - in this way the vitamin C is largely retained and can support the strengthening of your immune system.

1 serving contains
(Percentage of daily recommendation)
Calorie333 cal.(16 %)
Protein37 g(38 %)
Fat17 g(15 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K27.6 μg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin16.1 mg(134 %)
Vitamin B₆0.7 mg(50 %)
Folate90 μg(30 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.4 μg(25 %)
Vitamin B₁₂8.3 μg(277 %)
Vitamin C164 mg(173 %)
Potassium922 mg(23 %)
Calcium52 mg(5 %)
Magnesium58 mg(19 %)
Iron4.7 mg(31 %)
Iodine4 μg(2 %)
Zinc9 mg(113 %)
Saturated fatty acids6.8 g
Uric acid216 mg
Cholesterol101 mg
Complete sugar6 g

Ingredients

for
6
Ingredients
300 grams onions (sliced)
3 garlic cloves (chopped)
1 kilogram Beef shoulder
3 Tbsps Lard
3 Tbsps ground paprika (sweet)
1 tsp Caraway
2 Tbsps Tomato paste
1 l Beef broth
2 Red Bell pepper
2 yellow Bell pepper
1 Tbsp chopped parsley
salt
freshly ground peppers
parsley (for garnish)
How healthy are the main ingredients?
onionTomato pasteparsleygarlic cloveCarawaysalt

Preparation steps

1.

Rinse beef, coarsely cube and fry in batches in a large pot in the lard. Add all the meat back into the pot. Add onions and garlic, sauté until softened and sprinkle with paprika. Season with salt, pepper and caraway seeds. Stir in tomato paste.

2.

Pour in broth, cover and simmer about 1.5 hours over low heat. Cut bell peppers in half, remove the cores, rinse and cut into strips. Stir into the goulash about 30 minutes before the end of cooking. Finally, add parsley and season with salt and pepper. Serve garnished with parsley.