Pork Goulash with Mashed Potatoes
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
891
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 891 cal. | (42 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,560 mg | (39 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 408 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Pork (such as from the shoulder)
- salt
- peppers
- 1 Tbsp olive oil
- 100 milliliters Marsala wine
- 150 milliliters Beef broth
- 800 grams starchy potatoes
- 150 milliliters Whipped cream
- 1 Tbsp butter
Preparation steps
1.
Rinse pork, pat dry, cut into bite-size pieces and season with salt and pepper. Heat oil in a skillet and fry pork on all sides until browned. Deglaze the skillet with marsala wine and beef broth, cover and simmer for about 45 minutes. Add more broth if required.
2.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, rinse with cold water, drain again, peel, press through a ricer into a bowl and let cool. Boil cream in a pot, pour over potatoes, add butter to the bowl, mix into a creamy puree and season with salt and pepper.
3.
Allow the sauce to simmer uncovered a little if desired. Serve pork goulash on plates with mashed potatoes.
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