Goulash with Sauerkraut
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
- 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
Preparation steps
1.
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.
2.
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.
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