Soul Food

Hot Beef Stew

with Sauerkraut
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(1 vote)
Hot Beef Stew
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Health Score:
79 / 100
40 min.
ready in 4 h. 10 min.
Ready in

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)
Calorie465 cal.(22 %)
Protein41 g(42 %)
Fat27 g(23 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E9.9 mg(83 %)
Vitamin K37.4 μg(62 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.6 mg(147 %)
Vitamin B₆0.9 mg(64 %)
Folate101 μg(34 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂9 μg(300 %)
Vitamin C143 mg(151 %)
Potassium1,176 mg(29 %)
Calcium96 mg(10 %)
Magnesium74 mg(25 %)
Iron5.7 mg(38 %)
Iodine8 μg(4 %)
Zinc10 mg(125 %)
Saturated fatty acids8.3 g
Uric acid237 mg
Cholesterol107 mg
Complete sugar7 g


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
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


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.