145minutes, 120 of them waiting
552Calories
51gProtein
2servings
Goulash forgives almost everything except haste. The meat needs two hours to turn tender, and the potatoes only join for the last half hour, or they fall apart.
Ingredients
Forservings
- 400 gStewing beef
- 300 gPotatoes
- 200 gCarrots
- 100 gOnion
- 500 mlBeef stock
- 20 gTomato purée (1 tbsp)
- 15 gCanola oil
- 15 gPlain flour
- Paprika, cumin, bay leaf, garlic, salt, pepper
How to make it
- Pat the meat dry and sear it hard in batches in the hot oil, then take it out.
- Brown the onion in the pot, toast the tomato purée and paprika briefly.
- Dust with flour, deglaze with the stock, add the meat, bay, cumin and garlic.
- Cover and braise gently for an hour and a half.
- Add the carrot and potato pieces and cook for another 30 minutes.
- Season, remove the bay.
One tip
Never toast paprika alone in hot fat, it turns bitter. With the tomato purée, then deglaze immediately.
Nutrition per serving
| Calories | 552 |
|---|---|
| Protein | 51 g |
| Fat | 17 g |
| Carbs | 50 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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