Goulash with Bell Peppers and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams Goulash meat
- 4 onions
- 3 Tbsps clarified butter
- 1 Tbsp ground paprika
- 300 milliliters dry Red wine
- 400 grams starchy potatoes
- 300 milliliters Beef broth
- ground Caraway
- salt
- freshly ground peppers
- 2 Red Bell pepper
- 1 green Bell pepper
Preparation steps
Step 1
Rinse the meat, pat dry and cut into 2 x 2 cm (approximately 1 x 1 inch) cubes.
Peel the onions, halve and cut into rings.
Step 2
Melt the butter in a large saucepan and add in the meat.
Step 3
Saute the meat until brown while stirring occasionally.
Step 4
Add the onions and saute until golden brown.
Step 5
Add the paprika and stir well.
Step 6
Deglaze with the red wine.
Step 7
Let the mixture boil down almost completely while stirring occasionally.
Step 8
Peel the potatoes and dice. Add to the meat and pour in the beef broth. Season with the caraway seeds, salt and pepper. Simmer for about 1 hour on low heat.
Step 9
Rinse the bell peppers, halve, remove the seeds and dice. Add to the stew and simmer for another 30 minutes.
If needed, add some more liquid.
Season the goulash, serve and enjoy!
