Goulash with Pork
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
252
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green large Bell pepper
- 1 green Pepperoncini
- 2 Tomatoes
- 400 grams Pork tenderloin
- 4 Tbsps vegetable oil
- 1 yellow onion
- 3 garlic cloves
- ¼ l Vegetable broth
- salt
Preparation steps
1.
Rinse and halve the bell peppers, remove the seeds and ribs, then slice into strips. Peel and finely chop the onion and garlic, and saute in half the oil. Add pepper strips and saute, then add the vegetable stock, cover and cook over medium heat for 10 minutes. Rinse and pat dry the meat, then cut into cubes. In a skillet, heat the remaining oil and brown the meat on all sides. Remove from the pan and set aside.
2.
Rinse and slice the pepperoncini into thin rings. Blanche tomatoes in hot water, then rinse with cold water, peel and coarsely chop. Saute pepperoncini and tomatoes in a skillet, return meat to pan and season with salt and pepper. Serve immediately.
