Pasta with Goulash Sauce and Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 400 grams Beef
- 2 garlic cloves
- 1 onion
- 2 Tbsps clarified butter
- 1 Tbsp olive oil
- 300 milliliters dry Red wine
- 2 tsps Tomato paste
- 100 milliliters Vegetable broth
- 100 grams Soup vegetables (chopped; such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 3 ripe Oranges
- 1 sprig young rosemary
- salt
- peppers
- 400 grams Tagliatelle
- Parmesan
Preparation steps
Cut the beef into cubes and season with salt. Peel the onion and the garlic and chop.
For the sauce, heat oil in a pan and saute the onion and garlic together in oil. Remove garlic and onion from the pan, heat the butter in it and saute the beef until brown. Add in the dry red wine and simmer for about 15 minutes. Add in the soup vegetables, garlic and onion, and simmer for another 40-50 min.
Meanwhile, peel the oranges with a sharp knife and carefully cut the pulp from the membranes.
In between, add the tomato paste, small plucked rosemary leaves and the vegetable broth to the beef and simmer until the meat begins to disintegrate.
Add the orange pulp to the beef sauce and heat for a while. Season with salt and pepper.
Cook the tagliatelle pasta according to package instructions in plenty of salted water until al dente, drain and mix with the sauce. Again season with salt and pepper and serve sprinkled with Parmesan cheese.
