Pork Goulash
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritional values
| 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 |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pork (shoulder roast)
- 2 onions
- 2 garlic cloves
- vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 Tbsp ground paprika (sharp)
- 1 Tbsp ground paprika
- salt
- freshly ground peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 250 grams fresh Sauerkraut
- cayenne pepper
- 50 grams Whipped cream
Preparation steps
1.
Rinse meat, pat dry and cut into about 2 cm (approximately 3/4 inch) cubes. Peel onions and garlic, mince garlic finely and cut onion into strips. Heat oil in a pan and brown meat in batches. Place all the browned meat into the pan, add the onions and garlic and cook. Stir in tomato paste and sauté briefly. Deglaze with enough broth to barely cover meat. Season with paprika, salt, pepper, juniper berries and bay leaf. Cover and simmer for 1 hour, stirring occasionally. Add more broth as needed.
2.
Add sauerkraut and simmer for another 30 minutes.
3.
Season with salt, pepper and cayenne pepper. Stir in cream and serve hot.
