Pork and Sauerkraut Goulash

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Pork and Sauerkraut Goulash

Pork and Sauerkraut Goulash - The fresh taste of sauerkraut makes the perfect enjoyment

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
260
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein30 g(31 %)
Fat14 g(12 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.8 mg(57 %)
Folate26 μg(9 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C12 mg(13 %)
Potassium707 mg(18 %)
Calcium57 mg(6 %)
Magnesium48 mg(16 %)
Iron2 mg(13 %)
Iodine3 μg(2 %)
Zinc3 mg(38 %)
Saturated fatty acids4.5 g
Uric acid221 mg
Cholesterol100 mg
Author of this recipe:

Ingredients

for
6
Ingredients
800 grams
2
2
2 tablespoons
3 tablespoons
600 milliliters
1 tablespoon
1 tablespoon
noble sweet ground paprika
1 teaspoon
1
250 grams
4 sprigs
4 tablespoons
Sour cream (80 grams)

Preparation steps

1.

Rinse the pork under cold water, pat dry and cut into 2 cm (approximately ¾ inch) cubes.

2.

Peel the onions and garlic. Chop the garlic finely and cut the onions into strips.

3.

Heat canola oil in a pan and brown the pork in it over high heat in 2 portions, each for about 5-7 minutes.

4.

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.

5.

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.

6.

Mix in the sauerkraut, and let soft braise for another 30 minutes.

7.

Meanwhile, rinse the dll, shake dry and pluck the branches.

8.

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.