Pork Goulash
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams lean Pork goulash (meat)
- 4 carrots
- 6 onions
- 2 garlic cloves
- 2 sprigs rosemary
- 1 Red paprika
- 200 grams small Porcini mushroom
- 200 milliliters Beef broth
- 100 milliliters white wine
- 2 Tbsps clarified butter
- 5 Tbsps vegetable oil
- 2 Tbsps sweet paprika
- salt
- peppers
Preparation steps
1.
Peel and dice the carrots. Rinse the bell pepper, cut in half, remove the ribs and seeds and dice. Peel the onions, cut in half and slice thinly. Peel and mince the garlic.
2.
Heat the clarified butter in a large pot and cook the pork until browned on all sides. Remove the pork from the pot, heat the vegetable oil, add the carrots, onion, bell pepper, mushrooms and garlic and sauté until softened.
3.
Return the pork to the pot and season with paprika, salt and pepper. Remove the rosemary needles from the sprigs, chop finely and add to the pot. Pour in the beef broth and wine, cover and simmer over medium heat for 40-50 minutes.
4.
Season with salt, pepper and paprika to taste and transfer to a soup tureen. Garnish with fresh parsley and serve.
