Pork Goulash with Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 852 cal. | (41 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 39.9 μg | (67 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 433 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
Meanwhile, rinse bell peppers, halve, remove ribs and seeds and cut peppers into pieces. Add to pot about 30 minutes before end of cooking.
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.
