Pork Goulash with Sauerkraut
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,407 mg | (35 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork butt
- 300 grams onions
- 1 garlic clove
- 500 grams Sauerkraut
- 2 Tbsps clarified butter
- 1 tsp Caraway
- 1 Tbsp ground paprika
- 2 tsps Tomato paste
- ¼ l Beef broth
- 1 red Bell pepper
- 100 grams Whipped cream
- 400 grams starchy potatoes
- salt
- freshly ground pepper
Preparation steps
1.
Rinse pork neck and chop the meat. Peel the onions and garlic and chop finely. Heat ghee in a pan and cook pork, stirring, until browned, then remove from pan. Add onions and garlic and cook until translucent. Chop sauerkraut and add to pan, then season with cumin, salt, pepper and paprika. Return pork to pan and stir in tomato paste and broth. Simmer goulash, covered, for 1 1/2 hours. Cut bell pepper in half, remove ribs and seeds and finely chop the flesh. Add to goulash and cook 5 minutes more.
2.
Peel and halve potatoes and cook in boiling salted water until knife-tender, about 20 minutes. Drain. Ladle stew into bowls, top with sour cream and serve with boiled potatoes.
