Pork Goulash with Sauerkraut
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pork butt
- 200 grams onions
- 1 garlic clove
- 400 grams Sauerkraut
- 2 Tbsps clarified butter
- 1 Tbsp Caraway
- 4 Tbsps ground paprika
- ½ l Beef broth
- 1 red Bell pepper
- 100 grams acid Whipped cream
- 400 grams starchy potatoes
- salt
- peppers (from the mill)
Preparation steps
1.
Rinse and chop the meat. Peel and finely chop the onions and garlic. Heat the clarified butter and sear the meat. Remove and saute the onions and garlic until translucent. Loosen the sauerkraut and season with cumin, salt, pepper and paprika. Mix with the meat, add to the pot and pour in the broth.
2.
Cover and simmer for about 1 hour. Cut the peppers in half, remove the core, rinse, chop and mix with the goulash. Braise another 30 minutes then season with salt and pepper.
3.
Peel the potatoes, cut in half and cook in boiling salted water for about 25 minutes. Spoon the stew into bowls, top with sour cream and serve with boiled potatoes.
