Beef Goulash with Paprika
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.
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 922 mg | (23 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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)
Preparation steps
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.
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.
