Pork Goulash with Parsley Potatoes

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Pork Goulash with Parsley Potatoes
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
852
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie852 cal.(41 %)
Protein50 g(51 %)
Fat56 g(48 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.9 mg(74 %)
Vitamin K39.9 μg(67 %)
Vitamin B₁2.7 mg(270 %)
Vitamin B₂0.6 mg(55 %)
Niacin24.4 mg(203 %)
Vitamin B₆1.6 mg(114 %)
Folate100 μg(33 %)
Pantothenic acid2.7 mg(45 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C164 mg(173 %)
Potassium1,838 mg(46 %)
Calcium82 mg(8 %)
Magnesium129 mg(43 %)
Iron7.1 mg(47 %)
Iodine12 μg(6 %)
Zinc9.9 mg(124 %)
Saturated fatty acids21.2 g
Uric acid433 mg
Cholesterol192 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
3 onions
2 garlic cloves
1 kilogram Pork goulash
3 Tbsps vegetable oil
2 Tbsps ground paprika (sweet)
2 Tbsps ground paprika (hot)
1 tsp ground Caraway
1 Tbsp Tomato paste
600 milliliters Beef broth
2 Bell pepper (red and yellow)
salt
freshly ground peppers
For serving
800 grams waxy potatoes
2 Tbsps butter
3 Tbsps freshly chopped parsley
salt
How healthy are the main ingredients?
potatoTomato pasteparsleyoniongarlic cloveCaraway

Preparation steps

1.

Peel onions and garlic cloves. Cut onions into strips. Finely chop garlic. Rinse pork and cut into 3 cm (approximately 1-inch) cubes. Brown pork in hot oil in portions in a pot, then return all meat to the pot, add onions and garlic and cook for 2-3 minutes. Sprinkle with paprika. Season with salt, pepper and caraway. Stir in tomato puree and broth. Cover and gently simmer over low heat for about 1.5 hours. Add more liquid as needed.

2.

Meanwhile, rinse bell peppers, halve, remove ribs and seeds and cut peppers into pieces. Add to pot about 30 minutes before end of cooking.

3.

Peel potatoes. Boil in salted water until knife-tender, about 30 minutes. Melt butter in a pan. Add parsley and boiled potatoes to butter and season with salt. Season goulash with salt and pepper and serve with potatoes.