Carbs
Fats
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 2938 g |
| Energy | 249 kJ / 60 kcal | 7316 kJ / 1750 kcal |
| Sat. fat | 2 g | 50 g |
| Unsat. fat | 2 g | 53 g |
| Fibre | 1 g | 16 g |
| Salt | 65 mg | 1889 mg |
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1 lVegetable stock
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500 gSweet pepper
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500 gBeef - Braising steak - Diced
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240 gTomato
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100 gMushrooms, white, raw
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60 gShallot
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15 gGarlic
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10 gSugar
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5 mlRed wine vinegar
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4 gSalt
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2 gPaprika
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1 gCumin
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1 gOregano dry
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2.9 kgTotal recipe weight
Equipment
Preparation time
10 Min
Cooking time
3 Hrs
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1
Boil the the the diced beef for 1 - 2 hours in the vegetable stock on a low heat until tender.
Heat the oven ( 220°C / 428°F).
2
Cut the tomatoes, 2/3 sweet peppers and the shallots into chunks of about 2 cm and place it on the flat oven tray.
Roast for 10 - 15 minutes until cooked and starting to colour.
Remove the beef cubes from the vegetable stock and set aside
3
Add the roasted vegetables to the stock and bring to a boil and blend until smooth. Add the cumin and paprika powder.
Cut the remaining sweet peppers into 2 cm cubes, clean the mushrooms and cut into 1/4 parts.Crush, peal and chop the garlic. Add to the stock.
4
Add the beef back to the stock, allow to simmer for a further 20 minutes.
Season with salt and pepper a little sugar and vinigar and your goulash soup is ready to serve.
