Goulash with Sour Cream
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
392
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Beef (from shoulder)
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 100 milliliters dry Red wine
- 1 l Beef broth
- 1 bay leaf
- 1 generous pinch freshly grated Lemon peel
- ½ tsp ground Caraway
- ½ tsp dried marjoram
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- In addition
- 100 grams sour Whipped cream
Preparation steps
1.
Rinse beef, pat dry and cut into 1.5-2 cm (approximately 1/2-1 inch) cubes. Peel onions and garlic and chop finely. Heat oil in a large saucepan and brown meat on all sides. Add onions and garlic and saute for 2-3 minutes. Add tomato paste, saute briefly and deglaze pan with red wine. Add broth, bay leaf, lemon zest, cumin and marjoram. Season with salt and pepper. Simmer, covered, for about 11/2-2 hours on low heat. Add more broth if needed. Season with paprika.
2.
Pour goulash into small bowls, top with dollops of sour cream and season with ground pepper.
3.
Serve with fresh bread.
