Beef goulash is a rich and hearty traditional Hungarian dish known for its robust flavors and comforting qualities. This recipe incorporates tender beef, fresh vegetables, and a blend of spices to create a flavorful stew that is perfect for any occasion.
- Use a well-marbled cut of beef like chuck roast to ensure the meat stays tender and juicy during cooking.
- Brown the beef in batches to avoid overcrowding the pan, which helps in developing a nice crust and enhances the flavor.
- Saute the onions and peppers until they are soft and caramelized to add depth to the dish.
- Adding the paprika with the vegetables allows it to bloom, releasing its full flavor.
- Simmer the goulash on low heat to allow the flavors to meld together, creating a rich and savory stew.
- If you prefer a thicker consistency, you can mash some of the potatoes into the stew or use a bit of flour to thicken.
Your beef goulash is now ready to be enjoyed! Serve this delicious, hearty dish with some crusty bread or over a bed of noodles. Its rich, savory flavors are sure to warm you up and satisfy your taste buds.
Nutrition Facts | |
---|---|
Serving Size | 660 grams |
Energy | |
Calories 650kcal | 26% |
Protein | |
Protein 60g | 39% |
Carbohydrates | |
Carbohydrates 30g | 8% |
Fiber 7g | 18% |
Sugar 7g | 7% |
Fat | |
Fat 36g | 43% |
Saturated 13g | 45% |
Cholesterol 200mg | - |
Vitamins | |
Vitamin A 240ug | 27% |
Choline 230mg | 41% |
Vitamin B1 0.28mg | 23% |
Vitamin B2 0.50mg | 38% |
Vitamin B3 12mg | 74% |
Vitamin B6 1.17mg | 69% |
Vitamin B9 63ug | 16% |
Vitamin B12 3.56ug | 148% |
Vitamin C 60mg | 64% |
Vitamin E 3.83mg | 26% |
Vitamin K 18ug | 15% |
Minerals | |
Calcium, Ca 90mg | 7% |
Copper, Cu 0.39mg | 0% |
Iron, Fe 7mg | 68% |
Magnesium, Mg 90mg | 21% |
Phosphorus, P 460mg | 37% |
Potassium, K 1440mg | 42% |
Selenium, Se 50ug | 94% |
Sodium, Na 1030mg | 69% |
Zinc, Zn 13mg | 118% |
Water | |
Water 530g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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