Vegetable Goulash
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,494 mg | (37 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 200 grams Parsnips
- 200 grams Celery root
- 300 grams onions
- 700 grams Beef
- 2 Tbsps vegetable oil
- 2 tsps sweet ground paprika
- 1 tsp ground paprika
- 1 tsp ground Caraway
- 2 bay leaves
- 2 Tbsps Tomato paste
- 150 milliliters dark beer
- 250 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
1.
Peel the carrots, parsley roots, celery and onions. Finely chop the onions and cube the other vegetables. Rinse the meat, dry and cut into smaller pieces. Saute the meat in a large pan until brown and remove from the heat. Saute the vegetables for 3-4 minutes in the grease. Add the spices and tomato paste. Saute briefly. Pour in the beer and broth and mix. Season with salt and pepper. Simmer on low heat for 1-1.5 hours. Stir occasionally, adding broth if necessary. Season with salt and pepper.
2.
Serve with pasta.
