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Recipe by
Hungarian goulash is a tasty first course based on beef, onions, white wine and paprika. Perfect to enjoy during cold winter days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Slice the onions very thinly and brown them with a little oil and a bay leaf over low heat; when they are nicely golden, add the meat previously sautéed in a pan, then add the white flour and paprika, mix everything well and deglaze with the wine; let it evaporate, then add the broth.
Step 2 of 4: Cook slowly, making sure the goulash does not reduce too much; if it does, add more broth, always a little at a time.
Step 3 of 4: Serve, if possible, with boiled potatoes.
Step 4 of 4: Make sure the meat is all from the same cut.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving207 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,385 kJ331 kcal | 671 kJ160 kcal |
| Fat | 128.44 g | 62.2 g |
| of which saturated fatty acids | 0.12 g | 0.06 g |
| Carbohydrates | 2.75 g | 1.33 g |
| of which sugars | 2.27 g | 1.1 g |
| Fibre | 1.32 g | 0.64 g |
| Protein | 145.89 g | 70.65 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
