Goulash with gingerbread spice sauce
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,247 mg | (31 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 250 grams waxy potatoes
- 2 carrots
- 100 grams button Mushroom
- 800 grams Beef (diced ready to cook)
- 2 Tbsps vegetable oil
- 750 milliliters Beef stock
- salt
- freshly ground peppers
- 1 Cinnamon stick
- 2 cloves
- 1 Star anise
- 1 sprig rosemary
- 1 pc Gingerbread sauce
Preparation steps
Peel the onions and garlic and finely chop. Peel the potatoes and carrots and cut into cubes or slices. Clean the mushrooms with a damp cloth and halve or quarter depending on size. Rinse the meat and pat dry.
Heat the oil in a pan and brown the meat on all sides. Add the prepared vegetables and the mushrooms and saute until lightly browned. Pour in the stock, season with salt and pepper. Place the cinnamon, cloves and anise in a spice bag and add to the pot. Partially cover and simmer over low heat, stirring occasionally and adding more stock if necessary until the meat is tender, about 1 1/2 hours.
Add the rosemary to the sauce during the last 15 minutes of cooking. Rub the gingerbread into the goulash to thicken slightly. Remove the spice bag, season with salt and pepper and serve.