Protein-Packed Lunch

Hungarian Style Beef Goulash

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Hungarian Style Beef Goulash

Hungarian Style Beef Goulash - Traditional flavor with a rich flavor

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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
467
calories
Calories

Healthy, because

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Nutritional values

The carrots give the Hungarian-style goulash a little bite and go well with beef. The body can convert the beta-carotene, which is abundant in the root vegetables, into vitamin A, which keeps eyes and skin healthy. The carrots also contain the soluble fibre pectin, which ensures a well-functioning digestion.

You can refine your Hungarian goulash with fresh parsley. This gives a nice colour and rounds off the taste.

1 serving contains
(Percentage of daily recommendation)
Calorie467 cal.(22 %)
Protein42 g(43 %)
Fat25 g(22 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E7.7 mg(64 %)
Vitamin K18.2 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18.4 mg(153 %)
Vitamin B₆0.7 mg(50 %)
Folate54 μg(18 %)
Pantothenic acid1.7 mg(28 %)
Biotin13 μg(29 %)
Vitamin B₁₂9.6 μg(320 %)
Vitamin C65 mg(68 %)
Potassium1,118 mg(28 %)
Calcium56 mg(6 %)
Magnesium66 mg(22 %)
Iron5.6 mg(37 %)
Iodine10 μg(5 %)
Zinc10.4 mg(130 %)
Saturated fatty acids8.4 g
Uric acid243 mg
Cholesterol114 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
3 onions
800 grams Beef (cut in pieces)
3 Tbsps vegetable oil
2 Tbsps Tomato paste
2 Tbsps hot ground paprika
1 tsp ground Caraway
250 milliliters dry Red wine
500 milliliters Beef broth
1 small red Bell pepper
250 grams carrots
salt
freshly ground peppers
How healthy are the main ingredients?
BeefcarrotTomato pasteonionCarawaysalt

Preparation steps

1.

Peel the onions and chop. Brown the meat in portions in hot oil, then add all the meat back into the pan, add the onions and fry.

2.

Stir in the tomato paste, paprika, and cumin and deglaze with the red wine. Pour in the broth and simmer, stirring occasionally for about 1 1/2 hours over low heat.

3.

Meanwhile, rinse the peppers, cut in half, remove the seeds and ribs and finely chop. Peel the carrots and cut into cubes. About 30 minutes before the end of cooking, add to the stew and cook for another 30 minutes until the meat is tender. If necessary, add extra broth. Season with salt and pepper. Ladle into bowls and serve.

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