Smarter Veal Goulash
The protein-rich lean meat and the fermented white cabbage form a strong team here: both bring plenty of vitamin B12 to the plate, which among other things protects the heart and circulation and helps reduce stress hormones. Grapeseed oil also provides a good ratio of omega three to omega six fatty acids. This is beneficial for our heart and circulation.
If you prefer your food with a kick, flavor the veal cream goulash with 1-2 tsp. of hot paprika powder in addition to the sweet paprika powder.
(Percentage of daily recommendation)
|Calorie||483 kcal||(23 %)|
|Protein||61 g||(62 %)|
|Fat||17 g||(15 %)|
|Carbohydrates||16 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7 g||(23 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.8 mg||(23 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.7 mg||(64 %)|
|Niacin||25.5 mg||(213 %)|
|Vitamin B₆||0.8 mg||(57 %)|
|Folate||61 μg||(20 %)|
|Pantothenic acid||2.3 mg||(38 %)|
|Biotin||2.8 μg||(6 %)|
|Vitamin B₁₂||1.9 μg||(63 %)|
|Vitamin C||25 mg||(26 %)|
|Potassium||992 mg||(25 %)|
|Calcium||110 mg||(11 %)|
|Magnesium||85 mg||(28 %)|
|Iron||7.5 mg||(50 %)|
|Iodine||9 μg||(5 %)|
|Zinc||6 mg||(75 %)|
|Saturated fatty acids||2.7 g|
|Uric acid||445 mg|
Peel the onions and cut into very thin slices.
Rinse veal, pat dry and cut into 2 cm (approximately 3/4-inch) cubes.
Heat the oil in a Dutch oven over high heat and cook the onions until light brown, stirring occasionally.
Put the meat in the pot, season with pepper and sprinkle with the paprika. Sauté until meat is browned on all sides, stirring, then season with salt.
Sprinkle the flour over the meat and cook, stirring, until meat is coated, about 1 minute.
Pour in the white wine and veal stock and stir to combine. Add bay leaves and bring to a boil. Cover and cook over medium heat 40 minutes.
Meanwhile, peel potatoes and cut into 2 cm (approximately 3/4-inch) cubes. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and set aside.
Cut the sauerkraut into bite-sized pieces and add to the veal. Cook until heated through, about 5 minutes.
Then add the potato and cook until heated through, about 5 minutes more.
Stir in soy creamer, bring to a boil and cook until thickened, about 10 minutes.
Rinse lemon in hot water, wipe dry and remove zest in thin strips with a vegetable peeler, then finely chop. Rinse the parsley, shake dry and pluck leaves. Add zest and parsley to goulash and stir to combine. Return to a boil, season with salt and pepper and serve.