Hungarian Beef Stew

Name: Hungarian Beef Stew
Total time: 2 h 40 min
Yield: 4
Ingredients: 6.5 cups stewing Beef; 2 tablespoons clarified butter (or ghee); 4 onions (roughly diced); 1 tablespoon tomato puree; 2 cups chopped tomatoes (tin); 1.667 cups floury potatoes (cubed); 1 teaspoon Caraway seed; 1 tablespoon sweet paprika; 1 tablespoon hot paprika; 1.667 cups Meat stock; 1.5 cups Basmati rice; 0.667 cup Sour cream; Chili powder; 2 gherkins (sliced into batons)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 2 h. 40 min.

Ready in

Calories:

933

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

servings

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 seed; 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)

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Preparation steps

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.

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.

Stir the sour cream and sprinkle with chilli powder. Put the sour cream and gherkins in two bowls.

Check the seasoning in the goulash and serve on the rice, with the gherkins and sour cream.