Pork Goulash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 522 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Tbsp vegetable oil
- ½ tsp Caraway
- 1 garlic clove
- 1 onion
- 1 generous pinch cayenne pepper
- 1 Tbsp sweet ground paprika
- salt
- freshly ground peppers
- 600 grams Pork
- 2 tsps Pastry flour
- 1 ½ liters Beef broth
- 1 yellow Bell pepper
- 2 Tomatoes
- 1 Sweet potato
- 4 Tbsps Yogurt (0.1% fat) (low-fat)
Preparation steps
Peel onion and finely chop. Peel garlic and squeeze through a press. Cut pork into large cubes about 2.5 cm (approximately 1 inch). Rinse bell pepper, cut in half, remove seeds and finely dice.
Blanch tomatoes, peel, remove seeds and chop.
Peel sweet potato and cut into small cubes.
Heat the oil in a wide pot and add onion, garlic, caraway seeds, paprika and cayenne pepper. Sauté for about 2 minutes, stirring constantly, then add the pork and brown on all sides. Dust with flour and fry for another 2 minutes. Pour in the broth, bring to a boil, reduce heat and simmer about 1 hour, stirring occasionally. Add diced bell pepper, chopped tomatoes and sweet potato and simmer another 30 minutes. Season with salt and pepper and stir in the yogurt. Serve with rice or bread, if desired.
