Pork Goulash with Chives
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
823
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,931 mg | (48 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups Pork (belly or neck; cubed)
- 1 tsp Caraway (crushed)
- 2 cloves garlic cloves (chopped)
- salt
- freshly ground Black pepper
- 2 Tbsps paprika (sweet)
- 6 ⅔ cups waxy potatoes (peeled and washed)
- 2 large onions (diced)
- 2 Tbsps butter
- 2 Tbsps Vinegar
- 3 cups meat Broth
- 2 cups canned Tomatoes (chopped)
- 4 Tbsps Sour cream
- 2 Tbsps chopped Chives
Preparation steps
1.
Mix the meat with the salt, pepper, caraway, garlic and 1 tbsp paprika.
2.
Heat the butter in a large pan and brown the meat on all sides over a high heat.
3.
Add the onions and fry briefly. Sprinkle with the rest of the paprika, then immediately add the vinegar, broth, tomatoes and potatoes.
4.
Cook over a low heat for about 35 minutes.
5.
Dish the potato goulash onto plates, add a spoonful of sour cream to each and serve sprinkled with chives.
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