Pork Goulash with Sauerkraut
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 cal. | (28 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 19.4 μg | (32 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork (such as the shoulder)
- 1 onion
- 2 garlic cloves
- vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 tsp hot ground paprika
- 1 tsp sweet ground paprika
- 1 tsp ground Caraway
- salt
- freshly ground peppers
- 1 tsp Juniper berries
- 1 bay leaf
- 250 grams Sauerkraut
- cayenne pepper
- 50 grams Whipped cream
Preparation steps
1.
Rinse the pork, pat dry and cut into about 2 cm (approximately 3/4 inch) cubes. Peel and finely chop the onions and garlic.
2.
Heat the oil in a pot. Add the pork and cook until browned. Add the onions and garlic, and continue to cook until golden brown. Stir in the tomato paste and cook briefly. Add enough broth so the meat is just covered. Season with the paprika, cumin, juniper berries and bay leaf. Season with salt and pepper to taste. Cover halfway and simmer, stirring occasionally, for 1 hour. Add more broth as required.
3.
Stir in the sauerkraut and simmer for another 45 minutes, while stirring occasionally to prevent burning. Season with the salt, pepper and cayenne pepper to taste. Stir in the creme fraiche (do not boil) and serve.
