Hungarian Goulash
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork (shoulder)
- 2 onions
- 4 garlic cloves
- 2 Tbsps clarified butter
- ½ tsp Caraway
- 2 Tbsps Tomato paste
- 250 milliliters dry Red wine
- 600 milliliters Beef broth
- salt
- 1 yellow Bell pepper
- 250 grams crushed Tomatoes (canned)
- freshly ground peppers
- 1 Tbsp sweet ground paprika
- cayenne pepper
Preparation steps
1.
Rinse the meat, pat dry, and cut into large cubes. Peel and finely dice the garlic and onions. Heat the butter in a large saucepan and sear the meat on all sides. Add the onion and garlic, and sauté. Mix in the caraway seed and the tomato paste, sauté briefly, then deglaze with the red wine. Add the broth, season with salt, and cover. Cook for 1 hour.
2.
Rinse and halve the pepper. Remove the seeds and membranes, and julienne.
3.
After 1 hour has passed, add the peppers and crushed tomatoes. Cook another half an hour. Add the paprika, and season to taste with salt, pepper, and cayenne pepper.
