Soul Food

Hot Beef Stew

with Sauerkraut
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Hot Beef Stew
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 10 min.
Ready in
Calories:
544
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein43.08 g(44 %)
Fat30.1 g(26 %)
Carbohydrates18.98 g(13 %)
Sugar added0 g(0 %)
Roughage5.76 g(19 %)
Vitamin A116.06 mg(14,508 %)
Vitamin D0.19 μg(1 %)
Vitamin E3.06 mg(26 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.24 mg(22 %)
Niacin18.24 mg(152 %)
Vitamin B₆1.45 mg(104 %)
Folate67.23 μg(22 %)
Pantothenic acid1.42 mg(24 %)
Biotin2.67 μg(6 %)
Vitamin B₁₂2.21 μg(74 %)
Vitamin C68.79 mg(72 %)
Potassium1,063.24 mg(27 %)
Calcium111.78 mg(11 %)
Magnesium72.73 mg(24 %)
Iron5.21 mg(35 %)
Iodine3.09 μg(2 %)
Zinc7.6 mg(95 %)
Saturated fatty acids8.56 g
Cholesterol127.5 mg

Ingredients

for
4
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
How healthy are the main ingredients?
BeefSauerkrautonionTomato pastesalt

Preparation steps

1.

Rinse the beef, pat dry, and mix with 2 tablespoons oil, sweet paprika and hot paprika. Let marinate for at least 2 hours.

2.

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.

3.

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.

4.

Serve the stew as desired with white bread or potatoes.