Mexican-style Goulash Soup
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Calories:
554
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,593 mg | (40 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams onions
- 3 garlic cloves
- 800 grams Beef (from the shoulder)
- 3 Tbsps clarified butter
- 3 Tbsps ground paprika (sweet)
- salt
- peppers (freshly ground)
- 1 Tbsp Caraway
- 3 Tbsps Tomato paste
- 150 milliliters Red wine (dry)
- ⅘ l Beef broth
- 2 carrots
- ¼ Celery root
- 2 Bell pepper (red)
- 150 grams Kidney beans (canned)
Preparation steps
1.
Peel and finely chop the onion and garlic. Rinse and pat dry the meat, then coarsely chop and brown in batches in a large pot with hot butter. Add and saute the onions and garlic. Sprinkle with paprika, salt, pepper and cumin. Stir in the tomato paste, wine and broth and simmer covered over low heat simmer for 1 hour.
2.
Peel and cut the carrots and celery into thin sticks. Rinse and halve the bell peppers, remove the seeds and ribs, then cut into large cubes. Add the peppers, carrots and celery to the pot and simmer for another 30 minutes.
3.
Add the drained kidney beans about 15 minutes before serving and season to taste. Serve with strong rye bread.
