Goulash is a dish made of cut into pieces fried meat, stewed with spices. Stew may be beef or pork (traditional Hungarian goulash is prepared from such a meat), as well as chicken, eg turkey, how many calories does stew have? What is the nutritional value?
Goulash is a dish originating from Hungary and popular in Central Europe. For the first time, goulash was prepared in the 9th century by Hungarian shepherds and consisted of cooked, flavored meat that had previously been subjected to a drying process.
Due to the small availability of meat for goulash, skins were also used, and it was not until the 16th century that paprika was added to the goulash.
Goulash – beef, pork and more
Most often beef or pork stew is prepared, but you can use other types of meat, veal, lamb and poultry (eg turkey goulash).
The meat is cut into pieces, seasoned with salt and stewed with the addition of lightly fried onion on oil or lard, followed by the addition of green or red peppers and carrots, parsley and celery.
You can also add diced potatoes to the goulash, which thanks to the starch content will dense the dish, as well as white wine, wine vinegar and tomatoes.
Goulash is seasoned with chilli pepper, thyme and bay leaf, optionally garlic and cumin, sometimes stews are added by adding a roux of wheat flour or potato flour.
Traditional Hungarian goulash is more often in the form of soup than goulash.
Traditional Hungarian goulash – according to the original recipe – does not contain potatoes, chilli garlic, flour, wine, wine vinegar and tomatoes.
Goulash is usually served with potatoes, groats, noodles and Silesian dumplings and potato dumplings or bread. Sometimes, pig-iron or boiled vegetables are also served as a side dish. Due to the fact that goulash is popular in Central Europe, different variations of this dish have evolved. , depending on the country.
In Austria, goulash is prepared only with the addition of onions and served with bread. In Croatia, the base is venison, and in addition to pepper and carrots, boletuses are added, and the whole dish is served with polenta or pasta.
In the Czech Republic and Slovakia, beef, but also venison is used to prepare goulash. Sometimes sauerkraut is added.
In Germany, beef, pork or game is used and sometimes the dish is enriched with red wine, red wine is also added to the Italian stew, and the dish is seasoned with rosemary, marjoram and lemon juice.
Polish and Serbian goulash is slightly different from traditional Hungarian goulash, and any meat, beef, pork, poultry, venison, lamb, and often tomatoes or tomato purée and garlic are used to make it.
Beef stew – calories, nutritional values (in 100 g)
Calorific value – 148 kcal
Protein – 14.1 g
Fats – 9.2 g
Saturated fats – 1.61 g
Monounsaturated fats – 4.93 g
Polyunsaturated fats – 2.17 g
Cholesterol – 38.0 mg
Carbohydrates – 2.6 g
Fiber – 0.3 g
Minerals (% of the recommended daily allowance for an adult)
Sodium – 53.0 mg (4%)
Potassium – 267.0 mg (8%)
Calcium – 6.0 mg (0.6%)
Phosphorus – 137.0 mg (20%)
Magnesium – 18.0 mg (5%)
Iron – 1.6 mg (16%)
Zinc – 2.5 mg (23%)
Copper – 0.07 mg (8%)
Vitamin A – 21.0 μg (2%)
Vitamin E – 1.76 mg (18%)
Vitamin B1 – 0.046 mg (4%)
Vitamin B2 – 0.151 mg (12%)
Niacin – 3.62 mg (23%)
Vitamin B6 – 0.23 mg (18%)
Folate – 6.6 μg (2%)
Vitamin B12 – 0.91 μg (38%)
Vitamin C – 1.2 mg (1%)
Vitamin D – 0.26 μg (2%)
Nutritional value of the IŻŻ database,% of the daily recommended intake based on Nutrition Standards of the Polish Food and Drink Organization, 2017
Goulash – is it healthy?
The calorific value of goulash depends on the type of meat from which it was prepared, but also on the fat used, the least caloric is beef stew (148 kcal / 100 g), slightly more stew with turkey (155 kcal in 100 g), and the highest calorific value is characterized by pork goulash – 100 g provides 266 kcal, while pork goulash is characterized by the highest fat content.
Goulash is a source of protein, vitamins (mainly vitamin B12, vitamin B6, vitamin B2, niacin) and minerals (especially phosphorus and zinc) .In addition, goulash is a good source of iron.Most of this mineral is found in beef stew (almost twice as much than in pork and in turkey stew).
Beef and turkey stew, due to low calorific value, is a great idea for a full meal for people who are on a slimming diet, people with diabetes, as well as cardiovascular problems, but it should be prepared using vegetable oils.
In addition, it is worth remembering the additions with which we will give this dish. It is best to choose coarse groats and whole-grain pasta.