Hungarian Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 648 cal. | (31 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 324 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 750 grams Pork goulash
- 4 Tbsps vegetable oil
- 1 Tbsp sweet ground paprika
- ½ Tbsp hot ground paprika
- 300 grams onions
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- 150 milliliters Red wine (such as Merlot)
- 600 milliliters Vegetable broth
- 300 grams potatoes
- 400 grams Sauerkraut
- 4 Tbsps acid Whipped cream
- thyme (for garnish)
Preparation steps
Rinse the pork, pat dry and mix with 2 tablespoons oil and 1 tablespoon each sweet paprika and hot paprika. Let marinate in the refrigerator at least 2 hours.
Peel the onions, cut in half lengthwise and cut crosswise into strips. Heat 2 tablespoons oil in a wide pot. Brown the marinated meat, in batches, over high heat and remove. Add the onion strips and cook about 3 minutes until translucent, add the tomato paste and cook briefly. Return the meat to the pan and season with salt and pepper. Deglaze with the red wine and the broth. Simmer the goulash 1 hour, covered, over low heat.
Peel the potatoes, rinse, cut into pieces and add with the sauerkraut to the goulash. Continue to cook everything for 30 minutes. Season with salt, pepper and paprika and spoon into soup bowls. To serve, dollop each serving with 1 tablespoon sour cream, garnish with a sprig of thyme and sprinkle to taste with a little paprika.
