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Pork Goulash with Sauerkraut

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Pork Goulash with Sauerkraut
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
337
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie337 kcal(16 %)
Protein50.14 g(51 %)
Fat9.52 g(8 %)
Carbohydrates10.64 g(7 %)
Sugar added0 g(0 %)
Roughage3.33 g(11 %)
Vitamin A95.83 mg(11,979 %)
Vitamin D0.87 μg(4 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁1.26 mg(126 %)
Vitamin B₂0.57 mg(52 %)
Niacin24.33 mg(203 %)
Vitamin B₆1.38 mg(99 %)
Folate23.2 μg(8 %)
Pantothenic acid1.61 mg(27 %)
Biotin1.61 μg(4 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C14.24 mg(15 %)
Potassium941.99 mg(24 %)
Calcium81.57 mg(8 %)
Magnesium62.16 mg(21 %)
Iron3.12 mg(21 %)
Iodine3.37 μg(2 %)
Zinc3.73 mg(47 %)
Saturated fatty acids4.32 g
Cholesterol139.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
800 grams
Pork (such as the shoulder)
1
2
1 tablespoon
600 milliliters
1 teaspoon
1 teaspoon
1 teaspoon
ground Caraway
freshly ground Pepper
1 teaspoon
1
250 grams
50 grams

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.