Classic Goulash with Peppers and Noodles
(2 votes)
(2 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
665
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,047 mg | (26 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Beef
- 2 Tbsps olive oil
- 2 onions
- 2 garlic cloves
- 2 Tbsps ground paprika
- 400 milliliters Beef broth
- 200 grams crushed Tomatoes (canned)
- ½ tsp ground Caraway
- salt
- peppers
- 2 red Bell pepper
- 300 grams Tagliatelle
- 2 Tbsps Crème fraiche
Preparation steps
1.
Heat oil in a pan and brown meat cubes in portions. Remove from pot. Peel onions and garlic, chop finely and briefly saute in the same pan. Add meat to pan again, sprinkle with paprika and deglaze with broth. Add tomatoes and season with cumin, salt and pepper. Cover pan and simmer over low heat for about 1 hour, stirring occasionally. Rinse bell peppers, cut in half, remove seeds and dice. Add bell peppers to goulash and let simmer for about 30 minutes. If necessary add extra broth.
2.
Cook tagliatelle noodles in a pot of boiling salted water until al dente and drain. To serve, arrange noodles on plates. Add creme fraiche to goulash, mix well and season with salt and pepper. Spoon goulash over pasta. Serve immediately.
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