Beef Goulash on Potato Pancake
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 14 ozs potatoes (finely grated)
- 2 eggs (separated)
- 3 Tbsps Quark
- ½ cup all-purpose flour
- ½ tsp Baking powder
- ½ cup milk
- freshly grated Nutmeg
- vegetable oil (for frying)
- For the topping
- 18 ozs chopped Beef
- 1 shallot (finely diced)
- 2 Tbsps vegetable oil
- 7 ozs Mushrooms (sliced)
- 1 bay leaf
- 1 sprig thyme
- 1 red pepper (cut into bite-sized pieces)
- cayenne pepper
- 2 scallions (sliced)
Preparation steps
1.
Squeeze the moisture from the grated potato by hand and put the potato in a bowl. Add the egg yolks and quark and mix well. Beat the egg whites until stiff.
2.
Mix the flour with the baking powder and stir into the potato mixture, alternating with the milk. Season with salt, ground black pepper and nutmeg. Finally, fold in the egg whites.
3.
Add a little oil to a hot, non-stick frying pan. Add 3-4 tbsp of the potato mixture, spread out with the back of the spoon and fry for 2-3 minutes. When the bottom is golden brown, turn and fry on the other side, over a moderate heat, for approx. 3 minutes. Continue in this way, to make 4 pancakes. Transfer to plates and keep warm in the oven at approx. 80°C, 200°F, gas 1/4.
4.
Fry the meat with the shallots in hot oil in a frying pan for approx. 3 minutes, turning. Add the mushrooms, bay leaf and thyme and fry for around 2 minutes. Add the peppers, season with salt and cayenne pepper and fry for a further 1 minute, stirring.
5.
To serve, put one potato pancake on each plate and top with some of the meat and vegetable mixture. Scatter over spring onions. Serve with sour cream if desired.
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