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Main mealMain CourseBalancedBeefPorkSheep, goat & horse€€€

Shepherd's Goulash

Name: Shepherd's Goulash
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Ingredients: 500 g Beef, chuck, roast, boneless, choice, raw; 400 g Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw; 300 g Game meat, goat, raw; 400 g Onions, yellow, raw; 150 g Carrots, mature, raw; 100 g Celeriac, raw; 1 tbsp Oil, olive, extra virgin; 1 clove Garlic, raw; 200 ml Alcoholic Beverage, wine, table, red, Merlot; 1500 ml Soup, beef broth, cubed, prepared with water; 20 g Spices, pepper, red or cayenne; 20 g CONCENTRATED TOMATO PASTE, TOMATO; 1 piece Spices, bay leaf; 1 pinch Salt, table, iodized

A rich and hearty homemade shepherd's goulash with three types of meat and root vegetables for a delicious lunch.

Prep time20 min

Cook time150 min

Total time170 min

Servings6

Recipe

Beef, chuck, roast, boneless, choice, raw500 gPork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw400 gGame meat, goat, raw300 gOnions, yellow, raw400 gCarrots, mature, raw150 gCeleriac, raw100 gOil, olive, extra virgin1 tbspGarlic, raw1 cloveAlcoholic Beverage, wine, table, red, Merlot200 mlSoup, beef broth, cubed, prepared with water1500 mlSpices, pepper, red or cayenne20 gCONCENTRATED TOMATO PASTE, TOMATO20 gSpices, bay leaf1 pieceSalt, table, iodized1 pinch

Large cast-iron pot (or cauldron)KnifeCutting boardWooden spoonKitchen scale

Per servingTotal

Calories:370 kcal2220 kcal

Protein:45 g270 g

Carbohydrates:15 g90 g

Fiber:3.3 g19.8 g

Water:509.9 ml3059.4 ml

Fat:13 g78 g

Micronutrients

Sugar:6.8 g40.7 g

Saturated fat:9.2 g54.9 g

Cholesterol:125.5 mg752.8 mg

Sodium:845.7 mg5074.1 mg

Potassium:1050.1 mg6300.4 mg

Calcium:66.2 mg397 mg

Iron:4.8 mg29 mg

Magnesium:54.1 mg324.3 mg

Zinc:9 mg53.8 mg

Phosphorus:418.8 mg2512.9 mg

Vitamin C:11 mg66 mg

Vitamin A:279.6 µg1677.3 µg

Vitamin D:0.5 µg2.8 µg

Vitamin B12:1.2 µg7.2 µg

Instructions

1Cut the beef, pork, and veal into even cubes, about 2.5 cm in size. Pat the meat dry with a paper towel.
2In a large cast-iron pot, heat the olive oil over medium-high heat. Add the finely chopped onion, grated carrot, celery root, and a pinch of salt. Sauté, stirring occasionally, for 12 to 15 minutes, until the vegetables are completely softened and nicely caramelized.
3Add the finely chopped garlic and tomato paste to the softened vegetables. Sauté for 1 to 2 minutes, until the garlic becomes fragrant.
4Add the beef and veal to the pot first. Stirring constantly, cook the meat for 8 minutes, until it changes color and sears.
5Stir in the ground sweet and hot paprika, then pour the red wine into the pot. Gently scrape the browned bits from the bottom of the pot with a wooden spoon and cook for 3 to 4 minutes, until the alcohol evaporates.
6Pour the warm beef stock into the pot and add the bay leaf, salt, and ground black pepper. Cover the pot, reduce to a simmer, and slowly braise for 45 minutes.
7After 45 minutes, add the chopped pork to the pot. Cover the pot again and slowly cook everything over low heat for another 75 to 90 minutes, until all three types of meat are completely tender and the sauce becomes naturally thick and velvety.
8Before serving, remove the bay leaf from the goulash. Pour the hot shepherd's goulash into deep plates and serve warm.##

Nutritional benefits

Thanks to the high protein content in the lean meat and the fiber in the root vegetables, this dish supports the maintenance of muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.