Austrian Goulash
(2 votes)
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 10 min.
Ready in
Calories:
495
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 12 μg | (400 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Beef (such as shoulder or calf)
- 3 onions (800 grams)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 600 milliliters Beef broth
- 1 garlic clove
- 1 fresh lemon
- 1 tsp Caraway
- 2 Tbsps ground paprika (sweet)
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- 1 tsp cornstarch
- 4 Tbsps Whipped cream
Preparation steps
1.
Rinse meat and pat dry, cut into equal sized cubes.
2.
Peel, halve and chop onions.
3.
Heat oil in a large pot and saute onions until translucent. Add meat and saute until light brown. Add tomato paste and saute briefly. Add broth so that meat is covered and simmer for about 2-2.5 hours on low heat, stirring occasionally. If necessary, add more broth.
4.
Peel garlic and chop finely. Rinse lemon in hot water and grate zest. Add garlic, lemon zest, cumin powder, paprika and marjoram to the stew about 20 minutes before the end of cooking.
5.
Combine cornstarch with a litttle bit of cold water, add to goulash and stir until smooth and thick. Add cream and season with salt and pepper. Serve.
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