Pork Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 1,860 mg | (47 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 800 grams Pork goulash
- 1 onion
- 1 garlic clove
- 1 Tbsp clarified butter
- 2 Tbsps Tomato paste
- 2 Tbsps hot ground paprika
- 400 grams pureed Tomatoes
- 600 milliliters Beef broth
- 600 grams starchy potatoes
- salt
- 1 Tbsp Caraway
- 2 red Bell pepper
- 200 grams green Beans
- 100 grams acid Whipped cream
- 1 pinch sugar
- freshly ground peppers
- 2 sprigs oregano
Preparation steps
Rinse the pork, pat dry and cut into bite-sized pieces. Peel the onion and garlic and finely dice. Sweat both in a hot pot in the clarified butter. Add the meat and saute. Stir in the tomato paste and sprinkle with paprika. Add the tomatoes and pour in the broth. Let simmer for about 1 hour, stirring occasionally and adding broth as needed.
Meanwhile, peel, rinse and cut the potatoes into pieces. Cook with the caraway seeds in boiling salted water about 15 minutes.
Rinse the peppers, cut in half, trim and dice. Rinse and trim the green beans and add to the goulash. Cook 10-15 minutes more until done. Remove from the heat, stir in half of the sour cream and season with salt, sugar and pepper.
Divide the stew among serving bowls and garnish with the remaining sour cream. Sprinkle with oregano and serve with the drained potatoes.
