Pork Goulash with Sauerkraut

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Pork Goulash with Sauerkraut
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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)
Calorie565 cal.(27 %)
Protein34 g(35 %)
Fat37 g(32 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E2.8 mg(23 %)
Vitamin K41.4 μg(69 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.4 mg(36 %)
Niacin14.5 mg(121 %)
Vitamin B₆1.5 mg(107 %)
Folate94 μg(31 %)
Pantothenic acid2 mg(33 %)
Biotin13.2 μg(29 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C109 mg(115 %)
Potassium1,407 mg(35 %)
Calcium126 mg(13 %)
Magnesium88 mg(29 %)
Iron3.6 mg(24 %)
Iodine9 μg(5 %)
Zinc5.3 mg(66 %)
Saturated fatty acids18 g
Uric acid266 mg
Cholesterol134 mg
Complete sugar7 g

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.

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