This goulash recipe also includes fresh bell peppers, tomato paste and vinegar for extra flavor, but a goulash purist will skip all three. If you take goulash very seriously, it’s all about the meat, onions and paprika. Like most hearty dishes that revolve around tender chunks of beef, goulash must be cooked slowly over the course of a few hours. If you really want to taste goulash at its finest, make a point of eating a bowl as leftovers the next day. The more time the ingredients spend together, the better they taste.
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Serving Size: 1 Recipe (1181g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 553 | ||
Calories from Fat: 354 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.3g | 52 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 120.8mg | 37 % | |
Sodium 3490.7mg | 120 % | |
Potassium 1287.5mg | 34 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 4.4g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 553
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