Hungarian Style Goulash
Healthy, because
Even smarter
Nutritional values
Beef supplies the body with plenty of high-quality protein - this is particularly necessary for muscle building and maintenance. The B-vitamin niacin is important for the energy metabolism, among other things.
You would like to bring a little variety into your goulash? Try a wild variety of meat! Instead of beef you can also use deer or wild boar for the goulash.
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 700 grams Beef (shoulder)
- 400 grams onions
- 2 garlic cloves
- 4 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 300 milliliters dry Red wine
- 600 milliliters Beef broth
- 1 Tbsp ground paprika (sweet)
- 1 tsp ground paprika
- 1 Tbsp Vinegar
- 2 Red Bell pepper
- salt
- peppers (freshly ground)
- 2 Tbsps Crème fraiche
- 2 tsps Pastry flour
Preparation steps
Wash the beef, pat dry, trim and cut into bite-size cubes. Peel the onions and garlic and cut the onion into thin strips. In a pan over high heat, melt the butter and brown the meat on all sides. Remove the meat but keep the liquid in the pan. Sauté the onion with the garlic for 1-2 minutes.
Add the tomato paste in the pan and cook until combined with other liquids. Deglaze with half the wine and let this boil down almost completely. Add the rest of the wine and the broth. Sprinkle with the paprika, vinegar, salt and pepper. Add the meat back in, let everything boil, cover and simmer 1 1/2 hours at medium heat.
Meanwhile, wash the peppers, cut in half, remove the seeds, wash and cut into 1 cm (about 1/2 inch) cubes. After 1 hour, add the pepper cubes to the goulash and season with salt and pepper. Stir in the creme fraiche. Mix the flour with a little cold water, then stir into the goulash. Boil again to thicken. Serve with pasta to taste.
