Goulash with Sauerkraut

Name: Goulash with Sauerkraut
Total time: 1 h 10 min
Yield: 4
Ingredients: 650 grams Pork (neck meat); 400 grams onions; 3 garlic cloves; 2 Tbsps Tomato paste; 300 grams Sauerkraut; salt (and pepper); 3 Tbsps vegetable oil; 3 potatoes; 1 tsp sweet ground paprika; 1 bay leaf; 1 tsp Caraway; 0.5 l Broth; 0.125 l Sour cream; 2 Tbsps chopped parsley

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Health Score:

87 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 10 min.

Preparation

Calories:

586

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	586 cal.	(28 %)
Protein	34 g	(35 %)
Fat	41 g	(35 %)
Carbohydrates	20 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	4.4 g	(15 %)

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more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	6.3 mg	(53 %)
Vitamin K	35.4 μg	(59 %)
Vitamin B₁	1.7 mg	(170 %)
Vitamin B₂	0.5 mg	(45 %)
Niacin	15.7 mg	(131 %)
Vitamin B₆	1.1 mg	(79 %)
Folate	59 μg	(20 %)
Pantothenic acid	1.8 mg	(30 %)
Biotin	13.9 μg	(31 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	42 mg	(44 %)
Potassium	1,343 mg	(34 %)
Calcium	130 mg	(13 %)
Magnesium	88 mg	(29 %)
Iron	4.6 mg	(31 %)
Iodine	8 μg	(4 %)
Zinc	6.7 mg	(84 %)
Saturated fatty acids	15 g
Uric acid	294 mg
Cholesterol	129 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 650 grams Pork (neck meat); 400 grams onions; 3 garlic cloves; 2 Tbsps Tomato paste; 300 grams Sauerkraut; salt (and pepper); 3 Tbsps vegetable oil; 3 potatoes; 1 tsp sweet ground paprika; 1 bay leaf; 1 tsp Caraway; ½ l Broth; ⅛ l Sour cream; 2 Tbsps chopped parsley

How healthy are the main ingredients?

Pork onion Sauerkraut Sour cream Tomato paste parsley

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Preparation steps

Rinse the pork, pat dry and cut into bite-size pieces. Peel the potatoes and cut into cubes. Peel and chop the onions and garlic. Heat the oil in a Dutch oven. Cook the onions and garlic until translucent.

Brown the meat, then add the peppers, potatoes, and sauerkraut and continue to cook. Add the tomato paste and spices and pour in the broth. Simmer over medium heat for 50 minutes. Season the stew again and serve garnished with sour cream and chopped parsley.