Pork Goulash
Healthy, because
Even smarter
Nutritional values
The fresh sauerkraut not only makes the Szeged Goulash what it is, but also offers health benefits: With the vitamin C it contains, the immune system is strengthened, as are the lactic acid bacteria. The lactic acid bacteria have a positive effect on the intestinal flora and can thus ensure a stable immune system.
Replace the pork with beef - it contains less inflammatory arachidonic acid and a lot of iron that is good for blood formation.
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 kilogram Pork (such as from the shoulder)
- 2 onions
- 2 garlic cloves
- vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 Tbsp sharp ground paprika
- 1 Tbsp sweet ground paprika
- salt
- freshly ground peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 250 grams fresh Sauerkraut
- cayenne pepper
- 50 grams sour Whipped cream
Preparation steps
Rinse the meat, pat dry and cut into 2 cm (approximately 3/4-inch) cubes. Peel the onions and garlic, chop the garlic finely and cut the onion into strips. Heat the oil in a Dutch oven and working in batches, brown the meat all over and remove with a slotted spoon. Once all the meat has been browned, return it to the pan and add the onions and garlic and saute until the onions are translucent. Stir in the tomato paste and sauté briefly. Add enough broth to barely cover the meat. Add the paprika, juniper berries and bay leaf and season with salt and pepper. Bring to a boil, reduce to a simmer, partially cover and cook over low heat adding more broth if necessary, for 1 hour.
Add the sauerkraut and simmer 30 minutes.
Season with salt, pepper and cayenne pepper, stir in the sour cream and serve.
