Szeged Style Goulash
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams onions
- 500 grams Sauerkraut (fermented with lactic acid)
- 500 grams Pork (from the shoulder)
- 3 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 100 milliliters dry white wine
- 400 milliliters Beef broth
- 1 tsp Caraway
- salt
- sweet red ground paprika
- coarsely ground black peppers
- 200 grams sour Whipped cream (min. 10% fat content)
Preparation steps
1.
Peel onions, halve and cut into slices. Drain sauerkraut and chop slightly smaller. Rinse pork, pat dry and cut into cubes.
2.
Melt butter in a large saucepan and fry meat on all sides. Add onions and sauerkraut and sauté while stirring. Add tomato paste, cook briefly and deglaze with white wine and broth. Add herbs and caraway seeds and season with salt. Gently simmer with the lid closed for about 1.5 hours.
3.
As needed, add extra broth and season after the end of the cooking time again with salt, paprika and coarse ground pepper. Ladle into bowls and serve garnished with sour cream.
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