Goulash with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 384 kcal | (18 %) | ||
| Protein | 44.82 g | (46 %) | ||
| Fat | 9.46 g | (8 %) | ||
| Carbohydrates | 32.05 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.48 g | (22 %) |
| Vitamin A | 180.64 mg | (22,580 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 0.68 mg | (6 %) | ||
| Vitamin B₁ | 1.13 mg | (113 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.07 mg | (176 %) | ||
| Vitamin B₆ | 1.33 mg | (95 %) | ||
| Folate | 46.59 μg | (16 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 2.96 μg | (7 %) | ||
| Vitamin B₁₂ | 0.83 μg | (28 %) | ||
| Vitamin C | 35.52 mg | (37 %) | ||
| Potassium | 1,345.81 mg | (34 %) | ||
| Calcium | 96.63 mg | (10 %) | ||
| Magnesium | 72.32 mg | (24 %) | ||
| Iron | 3.86 mg | (26 %) | ||
| Iodine | 4.52 μg | (2 %) | ||
| Zinc | 3.32 mg | (42 %) | ||
| Saturated fatty acids | 4.43 g | |||
| Cholesterol | 119.02 mg |
Ingredients
- Ingredients
- 650 grams Pork (bow)
- 2 onions
- 2 garlic cloves
- vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 Tbsp ground paprika (hot)
- 1 Tbsp ground paprika (sweet)
- salt
- freshly ground peppers
- 1 bay leaf
- 400 grams waxy potatoes
- 250 grams fresh Sauerkraut
- cayenne pepper
- 4 Tbsps acid Whipped cream
Preparation steps
Rinse meat, pat dry and cut into 2-3 cm (approximately 3/4 - 1 inch) cubes. Peel onions and garlic, chop garlic finely and cut onion into strips.
Heat oil in a pot and brown meat in portions. Take meat out of pan when browned.
Put all meat back into the pot and sauté with onions and garlic until golden brown. Stir in tomato paste and sauté briefly.
Cover meat with broth and deglaze pan. Season with paprika, salt, pepper and bay leaf.
Rinse potatoes, peel and halve or quarter depending on size. Add to stew and continue cooking about 1 hour with pot half-covered with lid, stirring occasionally. Add broth as needed.
Add sauerkraut as desired and continue to cook about 30 minutes.
To serve, season with salt, pepper and cayenne pepper and transfer to plates. Garnish each with a dollop of sour cream.
