Pork and Tomato Goulash
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 153.6 μg | (256 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,529 mg | (38 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork
- salt
- peppers
- 2 onions
- 2 garlic cloves
- 600 grams waxy potatoes
- 150 grams Spinach
- 3 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 200 grams puréed Tomatoes
- 1 Tbsp ground paprika
- 1 bay leaf
- 1 tsp Caraway
- 800 milliliters Beef broth
- 2 Tbsps Crème fraiche
Preparation steps
1.
Rinse the meat, pat dry, cut into large cubes and season with salt and pepper. Peel and chop the onions and garlic. Peel the potatoes and dice. Heat the oil in a large Dutch oven and sear the meat on all sides.
2.
Add the onions, tomato paste and garlic and sauté briefly. Add the puréed tomatoes, spices and potatoes. Bring to a boil then reduce the heat and simmer, partially covered, for 1 hour 30 minutes, or until the meat is tender. Rinse the spinach, trim, chop coarsely, add to the stew and cook until wilted. Stir in the crème fraîche, season with salt and pepper and serve.
