Hungarian Beef Goulash with Potatoes
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Beef (from the shoulder)
- 2 onions
- 2 carrots
- 300 grams potatoes
- 1 green Bell pepper
- 200 grams Tomatoes
- 3 Tbsps clarified butter
- 2 tsps Tomato paste
- 800 milliliters Beef broth
- 1 tsp sweet ground paprika
- 2 tsps hot ground paprika
- salt
- freshly ground peppers
- fresh parsley (for garnish)
Preparation steps
1.
Rinse meat, pat dry and cut into cubes. Peel, halve and slice the onions. Peel carrots and cut into slices.
2.
Rinse potatoes, peel and cut into large dice. Rinse bell pepper, cut in half, remove the seeds and white ribs and cut into strips. Score skins of the tomatoes crosswise and dip in boiling water, then peel skins.
3.
Heat butter in a saucepan, add the meat and sear on all sides. Then add the onions and fry briefly until translucent. Stir in tomato paste, cook briefly and deglaze with broth. Cook about 40 minutes and pour in more broth as needed.
4.
After 40 minutes, add the remaining vegetables and potatoes and cook 30 minutes. Then season with paprika, salt and pepper. Serve sprinkled with freshly chopped parsley and paprika.
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