Hungarian-Style Goulash
Healthy, because
Even smarter
Nutritional values
Beef scores with high-quality protein, which is used in various ways as a body-building material; for example, for muscle building or as collagen. The B-vitamin niacin from the meat is also important for energy metabolism.
Depending on preference, less meat and more red peppers can also be added to the goulash; this increases the proportion of vegetables and helps to reduce the meat consumption per week without sacrificing enjoyment.
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 1,379 mg | (34 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 258 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Beef
- 2 onions
- 2 garlic cloves
- 400 grams waxy potatoes
- 2 Tomatoes
- 2 Tbsps vegetable oil
- 2 Tbsps ground paprika
- 1 ⅕ liters Beef broth
- 1 bay leaf
- ½ tsp ground Caraway
- salt
- peppers (freshly ground)
- 3 Bell pepper (red, green and yellow)
Preparation steps
Rinse the meat, pat dry and cut into small cubes. Peel the oniones, garlic and potatoes. Finely chop the garlic, and coarsely chop the onions and potatoes. Rinse the tomatoes, remove the core, and cut into pieces.
Heat oil in a saucepan, and brown the meat in it. Add the onions and garlic, and briefly sauté. Add in the paprika and the broth. Add the tomatoes, bay leaf, and potatoes to the pan. Season with the caraway seed, salt, and pepper. Simmer gently over low heat for about 1.5 hours. Stir occasionally, adding more broth if needed.
Rinse, halve, trim, and coarsely chop the peppers. Add to the goulash, and cook for 30 minutes longer.
Season to taste, and serve with fresh bread if you'd like.
