Goulash Soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

43.2g

Energy (kJ)

1867kJ

Energy (kcal)

447kcal

Carbohydrate incl. fibre (g)

22.6g

Carbohydrate excl. fibre (g)

18.6g

Sugar (g)

3.4g

Fibre (g)

4.0g

Fat (g)

21.0g

Saturated fat (g)

8.9g

Unsaturated fat (g)

4.0g

Monounsaturated fat (g)

2.9g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

128mg

Sodium (mg)

391mg

Salt (g)

0.98g

Vitamin A (IU)

6115IU

Vitamin C (mg)

78.6mg

Calcium (mg)

37mg

Iron (mg)

1.45mg

Potassium (mg)

603mg

Total

345.9g

14932kJ

3573kcal

180.4g

148.7g

26.9g

31.7g

168.0g

71.0g

32.0g

23.6g

7.9g

0.1g

1025mg

3125mg

7.81g

48919IU

628.4mg

297mg

11.62mg

4827mg

Ingredients
Cook

2 medium onions finely chopped
2 slices bacon chopped
1 tablespoon olive oil
1.5 kg cubed beef steak select the marbled cut
1 tablespoon sweet paprika
4 carrots peeled and sliced
2 parsley roots peeled and sliced
10 grams Knorr Beef Stock Cube
1 small bunch parsley
4 medium potatoes peeled and cubed
1/2 teaspoon caraway seeds (optional)
2 bell peppers deseeded and chopped roughly
5 grams paprika or Tabasco sauce to your taste

1 In a large saucepan, fry the bacon over medium heat, add onions and sauté for 10–12 minutes. Turn the heat to high and brown the meat on all sides for about 3 minutes.
2 Add the stock and simmer over low heat for 1–1½ hours or until the meat is tender. Add vegetables and spices. Bring back to the boil and cook for about 15 minutes more or until vegetables are cooked through but not mushy.
3 Add additional stock if necessary to cover the ingredients. Garnish with parsley and a dollop of natural yoghurt. Serve with crusty bread for a full meal.