Goulash with Sauerkraut (Szeged)
Healthy, because
Even smarter
Nutritional values
Beef is a great source of highly digestible iron, which the body needs for blood formation and thus for oxygen transport. The onions provide the so-called sulphides, which are natural antibiotics that can kill bacteria.
You are completely free to choose the inserts! Because potatoes, wholemeal rice, wholemeal noodles or even dumplings are delicious with goulash.
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 44.8 μg | (75 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,119 mg | (28 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 650 grams Pork goulash
- 4 onions
- 2 garlic cloves
- 2 Bell pepper (red and green)
- 1 starchy potato
- 250 grams fresh Sauerkraut
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp ground paprika
- 1 bay leaf
- 1 tsp Caraway
- salt
- freshly ground peppers
- 600 milliliters Beef broth
- 50 grams acid Whipped cream
- 2 Tbsps chopped fresh parsley
Preparation steps
Rinse the meat, pat dry and cut into large cubes. Peel and chop the onions and garlic. Halve the peppers, rinse and remove the seeds. Peel the potato peel and dice the peppers. Coarsely chop the sauerkraut.
Heat the oil in a large Dutch oven, saute the onions and garlic until soft, add the meat and sear. Add the eppers, potatoes and sauerkraut and saute over high heat. Stir in the tomato paste and spices. Season with salt and pepper, and pour in the broth. Cover and simmer over low heat about 1.5 hours, stirring occasionally.
Finally, stir in the sour cream and parsley, season with salt and pepper and serve.
