6 Serves
78 Mins
Using a chefs knife and cutting board, dice the beef chuck into uniform cubes and chop the onion and bell peppers.
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Vitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
51 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
494 mg / 1,250 mgPotassium
911 mg / 4,700 mgSodium
1082 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and sear the beef until browned on all sides.
Add the onions and peppers to the Dutch oven, sautéing until softened, then stir in the paprika, salt, and black pepper.
Pour in the beef broth and bring to a gentle simmer, covering the Dutch oven to cook until the beef is fork-tender.
Adjust seasoning with additional salt and pepper if needed and serve the goulash hot.
25
g35
g20
g
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Turkish