Spicy Beef Goulash
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 12.1 μg | (403 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 36 ozs Beef for stew (ie. sirloin, chuck)
- salt
- freshly ground peppers
- 28 ozs onions
- 2 garlic cloves
- 2 Tbsps vegetable oil (to saute)
- 2 Tbsps Pastry flour
- 1 ½ Tbsps sweet ground paprika
- 1 ½ Tbsps sharp ground paprika
- 26 ozs Beef broth
- 2 bay leaves
- ground Caraway
Preparation steps
1.
Rinse the meat pat dry and cut into approximately 3/4-inch cubes, season with salt and pepper. Peel and finely chop the onions and garlic.
Heat the oil in a Dutch oven and working in batches, brown the meat. Remove and set aside. Add the onions and garlic, sauté 3-4 minutes. Return the meat to the pan with any accumulated juices and sprinkle with the flour. Mix well, stir in both the sweet and sharp paprika, sauté briefly and pour in the broth.
2.
Cover and simmer over low heat, stirring occasionally for 1 hour. After 1 hour add the bay leaves, cover and continue to simmer, stirring occasionally until the meat is tender.
3.
Remove the bay leaves, season with salt, pepper and caraway and serve.
