Beef Goulash with Peppers and Potatoes
(Percentage of daily recommendation)
|Calorie||469 kcal||(22 %)|
|Protein||37.38 g||(38 %)|
|Fat||19.92 g||(17 %)|
|Carbohydrates||31.79 g||(21 %)|
|Sugar added||0 g||(0 %)|
|Roughage||5.38 g||(18 %)|
|Vitamin A||83.56 mg||(10,445 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||2.34 mg||(20 %)|
|Vitamin B₁||0.25 mg||(25 %)|
|Vitamin B₂||0.24 mg||(22 %)|
|Niacin||16.1 mg||(134 %)|
|Vitamin B₆||1.28 mg||(91 %)|
|Folate||59.48 μg||(20 %)|
|Pantothenic acid||1.12 mg||(19 %)|
|Biotin||3 μg||(7 %)|
|Vitamin B₁₂||1.77 μg||(59 %)|
|Vitamin C||102.74 mg||(108 %)|
|Potassium||1,365.79 mg||(34 %)|
|Calcium||111.3 mg||(11 %)|
|Magnesium||73.85 mg||(25 %)|
|Iron||5.38 mg||(36 %)|
|Iodine||2.09 μg||(1 %)|
|Zinc||6.28 mg||(79 %)|
|Saturated fatty acids||6.25 g|
- 600 grams Beef (boneless)
- 300 grams onions
- 1 red chile pepper
- 2 tablespoons vegetable oil
- sweet ground paprika
- 3 tablespoons Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- freshly ground peppers
- 2 bay leaves
- 350 grams waxy potatoes
- 2 red Bell pepper
- 2 tablespoons finely chopped parsley
Rinse the beef, pat dry and cut into bite-size cubes.
Peel the onions and finely chop. Rinse the chile pepper, cut in half lengthise, remove seeds and white ribs, and finely chop.
Heat 2 tablespoons of the oil in a pot. Brown the beef in batches. In a saucepan 2 tablespoons oil and fry the meat in portions around sharply. Toast the paprika until fragrant, and remove and set aside.
Cook the onions and chile pepper in the hot oil until translucent. Add the tomato paste and red wine. Add the beef and stock to the pot, and season with salt and pepper to taste. Simmer over medium heat for 1 1/2 hours.
Meanwhile place the bay leaf and peppercorns in a cheesecloth.
Thoroughly scrub and peel the potatoes, and cut into 1 cm (approximately 1/2 inch) cubes. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into 1 cm (approximately (1/2 inch) cubes. After the beef cooks for 1 hour, add the potatoes, bell peppers and spice bag.
Once cooked, remove the spice bag and season with salt and pepper to taste. Garnish with parsley and serve.