Pork and Sauerkraut Goulash
Pork and Sauerkraut Goulash - The fresh taste of sauerkraut makes the perfect enjoyment
Healthy, because
Even smarter
Nutritional values
Beef provides a good portion of haematopoietic iron and high-quality protein, which is used as a building material in the body. The intestine is also pleased about the sauerkraut, because it contains lactic acid bacteria which support the intestinal flora and are good for the digestion as a whole.
For a little more freshness and aroma you can serve the goulash decorated with fresh dill tips.
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 100 mg |
Ingredients
- Ingredients
- 800 grams Pork
- 2 onions
- 2 garlic cloves
- 2 Tbsps Canola oil
- 3 Tbsps Tomato paste
- 600 milliliters Beef broth
- 1 Tbsp hot ground paprika
- 1 Tbsp noble sweet ground paprika
- salt
- peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 250 grams fresh Sauerkraut
- 4 stalks Dill
- cayenne pepper
- 4 Tbsps Sour cream (80 grams)
Preparation steps
Rinse the pork under cold water, pat dry and cut into 2 cm (approximately ¾ inch) cubes.
Peel the onions and garlic. Chop the garlic finely and cut the onions into strips.
Heat canola oil in a pan and brown the pork in it over high heat in 2 portions, each for about 5-7 minutes.
Add the entire pork back into the pan and fry until golden brown over medium heat for about 5 minutes with the onions and garlic. Stir in the tomato paste and cook for 2 minutes.
Pour in the broth and sprinkle with paprika, juniper berries and bay leaf, and season with salt and pepper. Simmer half covered for about 1 hour over low heat, stirring occasionally.
Mix in the sauerkraut, and let soft braise for another 30 minutes.
Meanwhile, rinse the dll, shake dry and pluck the branches.
Season the stew with salt, pepper and cayenne pepper and spread on 6 plates. Garnish each with 1 dollop of sour cream and sprinkle with dill.
