Hungarian Style Beef Goulash
Hungarian Style Beef Goulash - Traditional flavor with a rich flavor
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,118 mg | (28 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
