Beef Goulash with Bell Peppers
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
321
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 41.29 g | (42 %) | ||
| Fat | 13.25 g | (11 %) | ||
| Carbohydrates | 10.24 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.08 g | (10 %) |
more nutritional values
| Vitamin A | 218.84 mg | (27,355 %) | ||
| Vitamin D | 0.16 μg | (1 %) | ||
| Vitamin E | 0.74 mg | (6 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.44 mg | (129 %) | ||
| Vitamin B₆ | 1.11 mg | (79 %) | ||
| Folate | 27.41 μg | (9 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 4.77 μg | (159 %) | ||
| Vitamin C | 15.67 mg | (16 %) | ||
| Potassium | 854.59 mg | (21 %) | ||
| Calcium | 60.84 mg | (6 %) | ||
| Magnesium | 58.11 mg | (19 %) | ||
| Iron | 5.67 mg | (38 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 11.87 mg | (148 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Cholesterol | 119.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 300 grams onions
- 3 garlic cloves
- 1 kilogram Beef shoulder
- 3 Tbsps Lard
- 3 Tbsps sweet paprika
- 1 Tbsp Caraway
- 3 Tbsps Tomato paste
- 1 l Beef broth (from a jar)
- 2 Red paprika
- 1 each, orange and yellow Bell pepper
- 1 bunch parsley
- salt
- peppers
Preparation steps
1.
Peel the onion and garlic and chop finely. Cook in a little lard until soft and remove from saucepan. Rinse beef, coarsely chop and add to the saucepan (working in batches) with remaining lard. Sear until browned.
2.
Pour all the meat into the saucepan, add onions and garlic and sprinkle with paprika. Season with salt, pepper and caraway seeds. Stir in tomato paste.
3.
Pour in broth, cover and simmer for 1 hour over low heat. Cut bell peppers in half, remove seeds, rinse, cut into strips, stir into the goulash and simmer for 30 minutes. Season well with salt and pepper.
4.
Rinse the parsley, finely chop and sprinkle over the goulash before serving.
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