Bread Bowl Beef Goulash
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 826 mg | (21 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 800 grams Beef (from the shoulder)
- 2 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 100 milliliters dry Red wine
- 600 milliliters Beef broth
- 1 bay leaf
- 1 generous pinch Lemon peel
- ½ tsp ground Caraway
- ½ tsp dried marjoram
- 1 Tbsp ground paprika
- salt
- freshly ground peppers
- 4 White rolls (about 250 grams or 8 4/5 ounces)
- For the garnish
- Whipped cream
- Lemon peel
- marjoram
Preparation steps
1.
Rinse beef, pat dry and cut into 2 cm (approximately 3/4 inch) cubes. Peel and mince onions and garlic. Heat oil in a large saucepan and brown meat on all sides. Add onions and garlic and fry for 2-3 minutes. Add tomato paste, sauté briefly and deglaze with red wine. Pour in broth, add bay leaf and let simmer, half-covered, for 1 1/2 to 2 hours. Add lemon zest, cumin, marjoram and paprika during the last 20 minutes of cooking time.
2.
Season with salt and pepper.
3.
Hollow out the rolls to create bread bowls.
4.
Ladle goulash into bread bowls and serve garnished, as desired, with a dollop of sour cream, lemon zest and marjoram.
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