Potato goulash
Composition / ingredients
3
Servings:
Cooking method
1. Cut potatoes into large slices
2. Peel and chop onions and carrots. Fry until golden brown.
3. Add chopped potatoes salt and pepper to taste.
4. Add all the paprika.
5. Pour water (or broth) so that the whole potato is covered, simmer over medium heat until tender - the potatoes should become soft.
2. Peel and chop onions and carrots. Fry until golden brown.
3. Add chopped potatoes salt and pepper to taste.
4. Add all the paprika.
5. Pour water (or broth) so that the whole potato is covered, simmer over medium heat until tender - the potatoes should become soft.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
