Goulash with vegetables
Composition / ingredients
5
Servings:
Step-by-step cooking
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Cut onion into cubes and then fry in vegetable oil until transparent. Add paprika.
Cut the meat into pieces, and the sweet pepper into cubes.
Add pepper to the roast. Then put the meat.
Chop the garlic and grind with cumin.
Put the meat in a large saucepan, pour the broth so that the meat is only covered. And put it to stew for forty minutes.
Put garlic with cumin, tomato sauce.
Pepper, salt, bring on the stove until ready (10 minutes is enough).
Serve goulash with vegetables together with pasta in portions.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sweet pepper - 27 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
- Hot tomato sauce - 99 kcal/100g
