Goulash with Paprika and Sour Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams Beef (trimmed, such as shoulder or calf)
- 2 onions
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 400 grams crushed Tomatoes (canned)
- 500 milliliters Beef broth
- 3 Red Bell pepper
- 1 garlic clove
- 1 organic lemon
- 1 Red chili pepper
- 1 tsp ground Caraway
- 2 Tbsps ground paprika (sweet)
- 1 tsp dried marjoram
- 2 bay leaves
- salt
- freshly ground peppers
- 1 Tbsp Sour cream
- 1 Tbsp scallions
Preparation steps
Rinse and pat dry meat, cut into bite-sized pieces. Peel and halve onions, cut into strips.
Heat oil in a large pan and saute onions until translucent, stirring. Add meat and brown on all sides, stirring. Stir in tomato paste and saute briefly. Add tomatoes and enough broth to cover meat. Simmer, covered, for about 2.5 hours on low heat. If necessary, add more broth during cooking.
Rinse and halve bell peppers, remove seeds and ribs and cut nito strips. Peel garlic and chop finely. Rinse lemon in hot water and grate zest. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Add bell peppers, garlic, chile pepper, lemon zest, cumin powder, paprika, marjoram and bay leaves to the pan during the last 30 minutes of cooking.
Season stew with salt and pepper and arrange on plates. Garnish with dollops of sour cream and serve sprinkled with chives.
