Goulash with french fries
Allergens:
Ingredients for 5 portions
Calculate portions
Chuck
1.214 kg
Table salt
5.0 g
Plain flour
0.036 kg
Onion
0.143 kg
Garlic, bulb
0.714 ud
Chilli pepper
0.0 g
Brown stock
0.714 l
Tomato sauce
0.071 l
Tomato
0.429 kg
Onion
0.024 kg
Garlic, bulb
0.038 ud
Green pepper
0.014 kg
Diced tomato
0.095 kg
Sunflower oil
0.002 l
Table salt
0.033 g
Sugar
0.0 kg
Potatoes
0.6 kg
High oleic oil
0.25 l
Elaboration
- Make a brown stock.
- Remove the fat and nerves from the meat and cut into 4 cm cubes. Add salt.
- Chop garlic and onion into brunoise.
- The meat sauté, then remove the fat from the pan, add the vegetables and sauté them together with the meat juices.
- Add the meat again and sprinkle a little flour so it absorbs any remaining fats, then add chilli pepper and sauté.
- Add the brown stock until covering the meat, then boil until the meat is tender and the vegetables are soft.
- Add salt if required and thicken with corn flour if necessary.
- Add tomato concassé and tomato sauce.
- Serve with French fries.
Nutritional information (1 portion)
Energy
1109.54
kcal
Carbohydrates
45.62
g
Proteins
48.49
g
Lipids
78.61
g
Fiber
9.54
g
Saturates
23.39
g
Monounsaturated fatty acids
43.37
g
Polyunsaturated fatty acids
6.41
g
Cholesterol
157.98
mg
Calcium
243.76
mg
Iron
8.82
mg
Zinc
8.87
mg
Vitamin A
205.73
ug
Vitamin C
74.39
g
Folic acid
208.77
ug
Salt (Sodium)
475.74
mg
Sugars
18.73
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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