Mixed Meat Stew with Bell Peppers
Healthy, because
Even smarter
Nutritional values
The onions not only add a great spice to goulash, but also convince with their ingredients: The sulphides from the onion can have an antibiotic effect. So bacterial pathogens have no chance. Beef, however, scores points with a good portion of the body-building material protein and the blood-forming protein.
Goulash is served with wholemeal noodles, brown rice, potatoes or dumplings.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 750 grams mixed Goulash meat
- 3 Tbsps clarified butter
- 400 grams onions
- 2 Tbsps ground paprika
- ⅜ l Beef broth (from a jar)
- 1 tsp Caraway
- salt (and pepper)
- 2 orange Bell pepper
- 3 Tbsps Sour cream
- ½ bunch parsley
Preparation steps
Heat butter in a large roasting pan and sear the mixed stew meat cubes in portions. Remove the meat from the pan and set aside.
Peel the onions, cut into large pieces and saute in the remaining drippings in the roasting pan. Add the meat back to the roasting pan, sprinkle with paprika and pour the beef broth over. Stir in the caraway seeds, and season with salt and pepper. Cover the pan and simmer for 90 minutes.
Cut the orange bell peppers in half, remove the core, rinse and cut into large pieces. Add the bell peppers to the meat in the roasting pan and cook for another 30 minutes.
Stir in the sour cream, sprinkle with chopped parsley, and serve.
