Beef goulash: calorie content, ratio of proteins, fats and carbohydrates
For those who adhere to the rules of rational nutrition and control the daily calorie intake, it is important to know what energy value certain dishes have. In this article we will look at how to prepare beef goulash with a calorie content of no more than 180 calories per 100 grams. We will also consider how you can reduce the energy value of a dish without compromising its taste characteristics.
Hearty beef goulash with tomato paste. Classic recipe for the whole family
To prepare delicious goulash you will need a certain set of ingredients and 1.5 hours of free time. As a result, you will get a hearty and healthy dish with an average calorie content: 100 g will contain 174 calories. In this case, proteins, fats, carbohydrates will be: 13.6 / 12.1 / 3 g.
Let's prepare the following ingredients:
- 1 kg of good beef;
- 3 carrots;
- 3 onions;
- 3 tbsp. l. tomato paste;
- olive oil;
- 1 tbsp. l. paprika;
- 1 tsp. black pepper (ground) and salt to taste.
When choosing tomato paste, you should carefully read the composition. It should not contain sugar or preservatives. Use olive oil to a minimum - no more than 50 ml for the entire cooking container. This way you will get beef goulash, the calorie content of which will not exceed 174 calories per 100 g.
Wash the beef, let it dry and cut into not too large pieces. Pour a small amount of olive oil into the pan and fry the meat for 10 minutes. The fire needs to be made stronger to get an appetizing golden brown crust.
Meanwhile, peel the vegetables. Coarsely chop the carrots and cut the onion into cubes. Add tomato paste, spices, and vegetables to the fried meat. Pour about 1.5 liters of water into a saucepan and leave to simmer over medium heat. After 40 minutes, salt the dish to taste. As a result, you will get a tasty, aromatic, rich beef goulash. Its calorie content is not too high. So feel free to eat it with a side dish of rice, boiled potatoes or green beans.
Great recipe for a diet table: beef goulash
The calorie content of the finished dish according to this recipe is only 120 calories per 100 g. The ratio of proteins, fats, carbohydrates is 11.5 / 7.3 / 2.2. This is an excellent option for a full lunch or dinner for those who want to reduce their calorie intake.
To prepare dietary goulash you will need:
- kilogram of lean beef;
- 150 g carrots;
- 100 g onion;
- half a liter of tomato juice;
- 150 g bell pepper;
- three cloves of garlic;
- greenery;
- spices and salt to taste.
Be sure to pay attention to the composition of tomato juice: it should not contain sugar. The calorie content of beef goulash with gravy will directly depend on the products chosen. The presence of sugar in tomato juice will increase the energy capacity of the dish.
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Let's consider the cooking technology. First of all, peel the onion and garlic and chop finely. Place the ingredients in a saucepan, add a little water and simmer until soft. Meanwhile, cut the beef into small pieces. Remove the seeds from the bell pepper. Cut it into cubes. Peel and chop the carrots. Add beef, peppers, and carrots to the pan with the onions and garlic. Pour tomato juice over the meat and vegetables, add seasonings, salt, and a little water.
Leave to simmer over low heat for 1 hour 15 minutes. Check periodically to see if the liquid has boiled away too much. Decorate the finished dish with herbs.
Source: https://fb.ru/article/410320/gulyash-iz-govyadinyi-kaloriynost-sootnoshenie-belkov-jirov-i-uglevodov
Beef gravy in a slow cooker
To simplify cooking, this kitchen electrical appliance is often used. It is believed that it not only simplifies the process, but also retains the bulk of microelements in products. So if you have it on hand, go ahead!
Components:
- beef – 450 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- sweet pepper – 1 pc.;
- seasonings, salt - to taste;
- sour cream – 2 tbsp. l.;
- olive oil – 1 tbsp. l.
Production: 55 minutes.
Calorie content: 66.5 Kcal/100 g.
How will we prepare beef gravy in a slow cooker? Yes, very simple! We peel the vegetables and chop them into bars. We cut clean and dried meat into cubes of the same size. We start the unit on the “Extinguishing” function.
Pour the oil into the bowl and add the vegetables to lightly sauté for no more than five minutes. Place meat on top and mix. Cover tightly with a lid and simmer for twenty minutes. Open, add sour cream and spices, add one hundred milliliters of water and cook for another seventeen minutes.
Do not rush to remove the dish from the container; after completing the process, leave it to stand.
Read how to bake, the simplest and most delicious recipes.
Beef goulash (Meat products) - composition, beneficial and dangerous properties, calorie content, vitamins
Beef goulash (maybe another type of meat) is a national dish. Remarque described it perfectly in one of his works. Today goulash is included in the diet of many families, as it is loved by both adults and children.
Composition and properties
The base of the dish is beef. The meat is cut into small pieces, fried and stewed in gravy. The dish can be served with a side dish or eaten on its own. Its taste depends on the type of meat and additional ingredients.
Hungarian goulash is made from beef with the addition of potatoes, onions, lard, paprika and tomatoes. To prevent the meat from being dry, chefs recommend choosing tenderloin, the flesh of the hind leg. In most cases, vegetables make up half of the dish.
For thickness, starch or flour can be added to the sauce.
Calorie content and nutritional value per 100 grams
| Glycemic index | Calorie content | Squirrels | Fats | Carbohydrates |
| — |
Benefits and harms
Goulash is one of those dishes that are healthy for the body. The meat and vegetables it contains contain various vitamins and minerals. The main advantage of goulash is protein, which is so necessary for the growth of muscles and organs.
Its beneficial properties are determined by the quality of the selected meat. The dish contains large quantities of sodium, phosphorus, sulfur, potassium - these are the substances that are involved in organizing the work of various body systems.
It can only be harmful if abused, since it contains sufficient cholesterol.
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Beef goulash for nursing mothers Allowed
Those who don’t know whether a nursing mother can eat goulash should know that there are no special contraindications to its use. Beef is a low-calorie meat and is used in dietary nutrition.
To benefit nursing mothers, several rules must be followed. When using the dish in their diet, they need to pay attention to the baby’s reaction. Its use will not be harmful to nursing mothers if taken correctly and rationally.
You should also be careful when choosing spices for it so as not to harm the baby.
Beef goulash for children Be careful
When choosing a diet, many parents are concerned with the question of at what age can their baby eat meat dishes. People usually start giving goulash when he is a year and a half old. It is also beneficial for the child if the dish is prepared from fresh and high-quality ingredients.
Do not use spoiled vegetables or low-quality meat. For those who don’t know whether a child can have beef goulash, you can consult a nutritionist. This approach will help avoid negative situations. The dish can only be harmful to children if abused.
When there is a large amount, cholesterol is deposited in the baby’s body.
See also properties of similar products:
Source: https://DetStrana.ru/service/food/product-gulyash-iz-govyadiny/
How to cook beef goulash with gravy
The delicious meat dish comes from Hungarian cuisine, but the classic preparation has changed. Initially it consisted of beef (veal), potatoes, lettuce peppers, bacon and fresh tomatoes. In Soviet times, goulash became like a thick soup with pieces of meat; today the dish is made with gravy and the addition of various ingredients. Basic cooking rules: choosing quality products and the right utensils, following all the nuances of the recipe.
Veal is an ideal choice for goulash because it is tender and soft and takes less time to cook. Fresh meat has a bright red color, does not have a repulsive odor, and after pressing on the flesh there is no depression left. It should be without cartilage, veins, or film. The standard recipe includes tomatoes, but tomato paste or juice can be substituted . In modern beef goulash with gravy, carrots, mushrooms, prunes, eggplants, garlic, beans, sour cream, and any seasonings and spices for meat are added.
The frying pan or saucepan must be made of cast iron or have a non-stick coating. Meat with gravy is also prepared in a slow cooker or double boiler, using a stove or oven. First, lightly fry the beef with onions and a small amount of lard (lard). Then fill it with rich broth or water, add the rest of the ingredients, and simmer until done. It is better to use spices before completing the culinary process to get the most aromatic and tasty beef goulash with gravy.
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Calories in Beef Goulash - Nutritional value. How many calories
Proteins: 16.8 g.
Fat: 14.3 g.
Carbohydrates: 3.9 g.
The energy value (calorie content) of 100 g of the product “Beef goulash” is equal to 212 calories, which is on average 6 - 11% of the daily value. Of which proteins: 67.2 kcal; (32%) fat: 128.7 kcal; (61%) carbohydrates: 15.6 kcal; (7%) Below are tables of the content of biologically active substances (vitamins, micro- and macroelements).
Nutritional value: Beef goulash
| Water: | 62.1 |
| Ash: | 2.3 |
| Starch: | 2.1 |
| Mono- and disaccharides: | 1.8 |
| Saturated fatty acids: | 6.3 |
| Organic acids: | 0.1 |
| Alimentary fiber: | 0.5 |
| Cholesterol: | 70 |
Vitamins: Beef goulash
| Daily requirement | ||
| Beta-carotene: | 0.06 mg | (1.2 — 3 %) |
| Vitamin A (VE): | 10 mcg | (0.5 — 1 %) |
| Vitamin B1 (thiamine): | 0.06 mg | (2 — 4 %) |
| Vitamin B2 (riboflavin): | 0.12 mg | (2.4 — 6 %) |
| Vitamin E (TE): | 0.5 mg | (0.8 — 1.7 %) |
| Vitamin PP: | 4 mg | (8 — 20 %) |
| Vitamin PP (Niacin Equivalent): | 7 mg | (28 — 46.7 %) |
Minerals: Beef goulash
| Daily requirement | ||
| Iron: | 2.3 mg | (11.5 — 23 %) |
| Iodine: | 7 mcg | (4.7 — 5.8 %) |
| Potassium: | 274 mg | (9.1 — 13.7 %) |
| Calcium: | 19 mg | (1.9 — 2.4 %) |
| Magnesium: | 18 mg | (2.3 — 4.5 %) |
| Sodium: | 598 mg | (15 — 29.9 %) |
| Phosphorus: | 172 mg | (about 14.3%) |
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Source: https://kurszdorovia.ru/product?id=762
Classic goulash, according to technology
In collections of recipes for public catering companies, there is a division into 3 columns: I - premium (restaurants) II - average (cafes, bars) III - economy (canteens). I prepared this goulash using the middle column. The columns are divided into 2 more columns: - gross weight
- net weight. Gross is greater than net for vegetables, meat, fruits. In general, for all ingredients that need preparatory cleaning.
I will attach a photo of the recipe from the collection at the end of the video.
I didn't round anything. You can create this yourself as needed.
Ingredients for “Traditional goulash, according to technology”:
- Meat (I have pork neck)—441 g
- Fat (Animal fat: butter or ghee, lard)—21 g
- Onion—72 g
- Tomato puree—45 g
- Wheat flour/Flour—15 g
- Bay leaf—1 piece
- Salt - to taste
- Dark pepper - to taste
Production time: 110 minutes
Number of servings: 3
Recipe for “Traditional goulash, using technology”:
1. Cut the meat into pieces of 20-30 grams. Fry it on all sides with 2/3 of the butter.2. At this time, sauté the tomato paste in a small amount of vegetable oil.3. Pour 2 liters of broth or water over the meat, add tomato paste.4. Simmer for about 1 hour.5. Cut the onion into cubes. Sauté with the remaining butter.
—————All sautéing must be immediately transferred to a cool bowl so that it does not continue to cook in a hot frying pan.—————6. Sift the flour and sauté in a dry frying pan until golden brown. Cool it completely. Dilute with a small amount of water.7. Make a sauce using the broth that remains after stewing. Add flour, onion, salt, pepper. Boil for about 3 minutes.8.
Return the sauce to the meat and simmer the goulash for another 30 minutes.
9. 5 minutes before readiness, add bay leaf.
Source: https://suchanbuks.ru/gyliash-klassicheskii-po-tehnologii.html/
Cooking technique
Wash the beef, let it dry and cut into not too large pieces. Pour a small amount of olive oil into the pan and fry the meat for 10 minutes. The fire needs to be made stronger to get an appetizing golden brown crust.
Meanwhile, peel the vegetables. Coarsely chop the carrots and cut the onion into cubes. Add tomato paste, spices, and vegetables to the fried meat. Pour about 1.5 liters of water into a saucepan and leave to simmer over medium heat. After 40 minutes, salt the dish to taste. As a result, you will get a tasty, aromatic, rich beef goulash. Its calorie content is not too high. So feel free to eat it with a side dish of rice, boiled potatoes or green beans.
