Pork Goulash
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
898
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 898 cal. | (43 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 10.9 μg | (18 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,374 mg | (34 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams lean Pork belly
- ½ tsp crushed Caraway
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps paprika (sweet)
- 1 kilogram waxy potatoes
- 2 onions
- 2 Tbsps clarified butter
- 2 Tbsps White vinegar
- 400 milliliters Beef broth
- 1 sm can peeled Tomatoes
- 50 grams Whipped cream
- 2 Tbsps scallions
Preparation steps
1.
Cut pork into 2.5 cm (approximately 1 inch) cubes. Peel and chop garlic.
2.
Season pork with salt, pepper, cumin, garlic and 1 tablespoon paprika.
3.
Peel potatoes, trim and dice. Peel onions and chop roughly.
4.
Heat butter in a casserole dish, add pork and fry over high heat. Add onions and briefly fry. Stir in remaining paprika and immediately deglaze pan with vinegar and broth. Add potatoes and tomatoes and cook everything for about 25 minutes. Simmer and season to taste.
5.
To serve, arrange pork goulash on plates and sprinkle with chives. Top with a dollop of sour cream if desired.
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