Goulash
Healthy, because
Even smarter
Nutritional values
At first glance, the eggplant seems to be an exotic ingredient in a goulash, but it has its raison d'être: Its bitter constituents stimulate digestion by aiding the release of various digestive juices. Meanwhile, the potassium it contains has a gently draining effect.
You still have some vegetable leftovers in the fridge? Very good! Because this goulash pot with vegetables is ideal for the leftover kitchen.
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,514 mg | (38 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 800 grams Goulash meat (mixed)
- 2 onions
- 1 garlic clove
- 1 Tbsp clarified butter
- 2 Tbsps Tomato paste
- 1 Tbsp ground paprika (hot)
- 2 Tbsps ground paprika (sweet)
- salt
- freshly ground peppers
- 400 grams canned Tomatoes
- 800 milliliters Beef broth
- 2 red Bell pepper
- 2 carrots
- 1 Eggplant
- 2 Tbsps freshly chopped marjoram
- 1 pinch sugar
Preparation steps
Rinse and pat dry meat, cut into bite-sized pieces. Peel onions and garlic and dice finely. Heat butter in a saucepan and saute onions and garlic until soft. Add meat and saute together. Add tomato paste and sprinkle with paprika. Season with salt and pepper, add canned tomatoes and broth. Simmer for about 1 hour. Stir occasionally and add broth if needed.
Rinse bell peppers, halve and remove seeds and ribs, cut into small cubes. Peel carrots and chop. Rinse eggplant and cut into small cubes. Add vegetables to goulash and simmer for 45 minutes more.
Sprinkle with marjoram and season with salt, sugar and pepper. Serve.
