Bacon burger roll
Preheat the oven to 180 degrees. Mix well minced meat, eggs and spices. Spread on a baking sheet lined with aluminum foil like a pizza dough. Evenly distribute...
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Szeged goulash
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Preparation time:
60 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
413
Calories
12 g
Carbohydrates
37 g
Protein
20 g
Fat
Ingredients:
 | Onion (fresh) | ½ (50 g) |
 | Garlic (fresh) | ½ (1,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Caraway seed | 1 Pinch(s) |
 | Bay leaf | 2 g |
 | Marjoram (dried) | ½ Teaspoon |
 | Paprika powder | ½ Teaspoon |
 | sour cream, sour cream (24% fat) | 1 ½ Teaspoon |
 | Tomato paste (double concentrated) | ½ Teaspoon |
 | Pork chop, loin (lean, organic quality) | 150 g |
 | Sauerkraut (canned) | 50 g |
 | Coconut oil, coconut oil | 10 g |
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Preparation:
Step 1:
Finely chop onions. Fry in coconut oil until golden brown. Stir in tomato paste and reduce heat. Add paprika powder.
Step 2:
Infuse with warm water. Increase heat again. Season with salt, pepper, cumin, bay leaf and garlic and simmer covered.
Step 3:
Reduce heat and add the diced meat and sauerkraut. Simmer slowly on low heat for about 45 minutes until the sauerkraut and meat are tender. Finish with sour cream.
Macronutrient distribution:
The recipe Szeged goulash is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
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