Pork Stew with Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
383
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,039 mg | (26 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pork (for goulash)
- 2 onions
- 1 garlic clove
- 150 grams carrots
- 150 grams Zucchini
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 150 grams Eggplant
- 100 grams button Mushroom
- 2 Tbsps vegetable oil
- 1 tsp ground paprika (sweet)
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 350 milliliters Beef broth
- 2 Tbsps scallions
Preparation steps
1.
Rinse pork, pat dry and chop. Peel onions and garlic and dice finely. Peel carrot and cut into diagonal slices. Rinse zucchini, bell peppers and eggplant, trim and pat dry. Halve zucchini and eggplant lengthwise and cut into slices. Cut bell peppers in half, remove seeds and ribs and cut into pieces. Trim mushrooms and cut into thin slices.
2.
Heat oil in a large pot, saute onion and garlic until soft, add pork and brown on all sides. Add carrots and fry while stirring for approximately 3 minutes. Add remaining prepared vegetables, sauté briefly, add tomato paste, mix, cook briefly and season with salt, pepper and paprika. Add broth and simmer for 20-25 minutes. Serve pork stew in bowls sprinkled with chopped chives.
