Hot Beef Stew
Healthy, because
Even smarter
Nutritional values
This goulash is a real fitness food! Because the beef scores with very well usable protein, which is needed for strong muscles. In addition, the meat contains important B vitamins such as niacin, which is important for energy metabolism, among other things.
Refine your Szegedin goulash with fresh herbs, such as parsley: this brings more colour and new flavours into play.
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,176 mg | (29 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 750 grams Beef (such as shoulder)
- 4 Tbsps vegetable oil
- 1 Tbsp sweet ground paprika
- ½ Tbsp hot ground paprika
- 300 grams onions
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- 150 milliliters dry Red wine
- 600 milliliters Vegetable broth
- 2 Bell pepper (red and yellow)
- 400 grams Sauerkraut
Preparation steps
Rinse the beef, pat dry, and mix with 2 tablespoons oil, sweet paprika and hot paprika. Let marinate for at least 2 hours.
Peel the onions, cut in half lengthwise and cut crosswise into strips. Heat 2 tablespoons oil in a wide pot and fry the marinated beef in it in portions over high heat. Remove the beef from the pot and keep aside.
Saute the onion strips in the same pot in beef drippings for about 3 minutes until translucent. Stir in the tomato paste and cook briefly, and add the remaining beef marinade. Add the beef, and season with salt and pepper. Pour the red wine and the vegetable broth. Simmer the stew covered with lid for about 1 hour over low heat.
Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into about 1 cm (approximately ½ inch) cubes. Add the bell pepper cubes together with the drained sauerkraut into the stew. Cook together for about 30 minutes. Season the stew with salt, pepper and paprika.
Serve the stew as desired with white bread or potatoes.
