Hungarian Goulash
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
432
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 266 mg | (280 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Beef (shoulder or calf)
- 2 onions
- 2 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 400 grams crushed Tomatoes (canned)
- 500 milliliters Beef broth
- 4 Bell pepper (yellow, red, green)
- 1 garlic clove
- 1 organic lemon
- 1 red chili pepper
- 1 tsp ground Caraway
- 2 Tbsps ground paprika
- 1 tsp dried marjoram
- 2 bay leaves
- salt
- freshly ground peppers
Preparation steps
1.
Rinse beef, pat dry and cut into bite-sized cubes. Peel onions, cut in half and cut into strips.
2.
Heat oil in a large, hot pot and sauté onions. Add beef and cook until light brown. Stir in tomato paste, sauté briefly, then add crushed tomatoes and enough broth to cover everything. Let simmer for about 2.5 hours. Add more broth if needed.
3.
Meanwhile, rinse peppers, cut in half, remove seeds and ribs and cut into large pieces. Peel and mince garlic. Rinse lemon with hot water, dry then zest. Rinse chile, cut in half, remove seeds and ribs and mince. When 30 minutes of cooking time remains, add prepared ingredients and cumin, paprika, marjoram and bay leaves.
4.
Season stew with salt and pepper and serve.
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