Balaton-Style Pork Goulash with Tomatoes
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
545
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Pork goulash
- 3 Tbsps vegetable oil
- 2 onions
- 700 grams Tomatoes
- 250 milliliters Red wine
- 125 milliliters Beef broth
- 1 Tbsp Tomato paste
- 4 Tbsps Yogurt (0.1% fat)
- 1 bunch parsley
- salt
- peppers
Preparation steps
1.
Rinse the meat, pat dry and chop. Peel and chop the onion. Blanch the tomatoes in hot water, rinse with cold water, peel and chop. Heat the oil in a cast iron pot and cook the meat over high heat 10 minutes. Add the onions and saute for 2 minutes.
2.
Stir in the tomatoes, wine and broth. Simmer, covered, 1 1/4 hours over low heat. Mix the yogurt with the tomato paste, remove the stew from the heat and stir in yogurt. Season with salt and pepper. Finely chop the parsley, sprinkle over the stew and serve.
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