Hungarian Beef Stew
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
933
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 933 kcal | (44 %) | ||
| Protein | 64.3 g | (66 %) | ||
| Fat | 33.27 g | (29 %) | ||
| Carbohydrates | 91.09 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.92 g | (20 %) |
more nutritional values
| Vitamin A | 278.21 mg | (34,776 %) | ||
| Vitamin D | 0.24 μg | (1 %) | ||
| Vitamin E | 1.42 mg | (12 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 24.02 mg | (200 %) | ||
| Vitamin B₆ | 1.71 mg | (122 %) | ||
| Folate | 77.61 μg | (26 %) | ||
| Pantothenic acid | 1.77 mg | (30 %) | ||
| Biotin | 7.95 μg | (18 %) | ||
| Vitamin B₁₂ | 2.88 μg | (96 %) | ||
| Vitamin C | 32.04 mg | (34 %) | ||
| Potassium | 1,493.45 mg | (37 %) | ||
| Calcium | 180.03 mg | (18 %) | ||
| Magnesium | 87.67 mg | (29 %) | ||
| Iron | 5.21 mg | (35 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 16.71 g | |||
| Cholesterol | 207.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups stewing Beef
- 2 tablespoons clarified butter (or ghee)
- 4 onions (roughly diced)
- 1 tablespoon tomato puree
- 2 cups chopped tomatoes (tin)
- 1 ⅔ cups floury potatoes (cubed)
- 1 teaspoon Caraway
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika
- 1 ⅔ cups Meat stock
- 1 ½ cups Basmati rice
- To serve
- ⅔ cup Sour cream
- Chili powder
- 2 gherkins (sliced into batons)
Preparation steps
1.
Fry the meat all over in the hot clarified butter. Add the onions and fry for 4-5 minutes. Stir in the tomato purée and add the tomatoes, potatoes, caraway and paprika. Add the meat stock, season with salt and ground black pepper and bring to the boil. Cover, reduce the heat and simmer gently for around 2 hours.
2.
Bring around 700 ml water to the boil with a pinch of salt. Add the rice, cover and simmer over a low heat for around 20 minutes.
3.
Stir the sour cream and sprinkle with chilli powder. Put the sour cream and gherkins in two bowls.
4.
Check the seasoning in the goulash and serve on the rice, with the gherkins and sour cream.
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