Goulash with Paprika and Sour Cream

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Goulash with Paprika and Sour Cream
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie433 cal.(21 %)
Protein43 g(44 %)
Fat24 g(21 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E9.3 mg(78 %)
Vitamin K25.6 μg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.2 mg(160 %)
Vitamin B₆0.9 mg(64 %)
Folate132 μg(44 %)
Pantothenic acid2 mg(33 %)
Biotin16 μg(36 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C209 mg(220 %)
Potassium1,283 mg(32 %)
Calcium69 mg(7 %)
Magnesium80 mg(27 %)
Iron5.8 mg(39 %)
Iodine5 μg(3 %)
Zinc10.5 mg(131 %)
Saturated fatty acids8.7 g
Uric acid256 mg
Cholesterol116 mg
Complete sugar9 g

Ingredients

for
4
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
How healthy are the main ingredients?
BeefTomatoTomato pasteSour creammarjoramonion

Preparation steps

1.

Rinse and pat dry meat, cut into bite-sized pieces. Peel and halve onions, cut into strips.

2.

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.

3.

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. 

4.

Season stew with salt and pepper and arrange on plates. Garnish with dollops of sour cream and serve sprinkled with chives.

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