Low-Fat Beef Goulash

1. Heat oil in a skillet, and fry onion until softened.

2. Add steak and cook for a few minutes.

3. Stir in paprika, add bay leaves, wine, tomatoes and stock.

4. Bring to boil.

5. Season to taste, then simmer for 1 hour or so (until the meat is tender).

6. Garnish with chopped parsley before serving.

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Nutrient	Quantity
Total fats	804.8303 g
Protein	31427.716 g
Carbohydrates	51.0949 g
Energy	141538.6222 kCal
Fatty acids, total saturated 18:3 undifferentiated	27.1849 g
Water	125207.4557 g
Aspartic acid	1.0146 g
Calcium, Ca	187349.534 mg
Lutein + zeaxanthin	1505.91 g
Fiber, total dietary	9.7784 g
Fatty acids, total saturated 22:0	0.009 g
Carotene, beta	3516.4394 g
Niacin	1749.7907 mg
Vitamin A, RAE	47938.7511 g
Arginine	0.3475 g
Riboflavin	238.4124 mg
Tocopherol, beta	0.0287 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0308 g
Fatty acids, total saturated 20:1	0.0156 g
Glutamic acid	2.344 g
Sodium, Na	109193.8531 mg
Fatty acids, total saturated 16:1 undifferentiated	23.9774 g
Total lipid (fat)	804.8303 g
Manganese, Mn	1.1999 mg
Fructose	2.5203 g
Proline	0.2764 g
Fatty acids, total saturated 16:0	144.5842 g
Fatty acids, total saturated 8:0	0.016 g
Sucrose	1.6391 g
Choline, total	103195.9488 mg
Sugars, total	27.1622 g
Serine	0.2083 g
Fatty acids, total saturated 10:0	0.032 g
Fatty acids, total saturated 18:0	56.2714 g
Fatty acids, total saturated 20:4 undifferentiated	82.5069 g
Vitamin B-6	191.1133 mg
Selenium, Se	26664.8042 g
Ash	1910.801 g
Fatty acids, total saturated 18:1 undifferentiated	120.9044 g
Pantothenic acid	2.6863 mg
Phenylalanine	0.211 g
Copper, Cu	397.4637 mg
Betaine	0.6473 mg
Thiamin	190.7844 mg
Retinol	47612.8897 g
Methionine	0.0584 g
Iron, Fe	2226.4832 mg
Carbohydrate, by difference	51.0949 g
Phosphorus, P	285828.9374 mg
Folate, total	23886.746 g
Tocopherol, gamma	0.2982 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	36.4934 g
Lycopene	10596.0404 g
Alanine	0.2205 g
Cholesterol	79343.0996 mg
Valine	0.2151 g
Fatty acids, total saturated 18:2 undifferentiated	54.4968 g
Glycine	0.2185 g
Carotene, alpha	352.46 g
Glucose (dextrose)	3.3308 g
Fatty acids, total saturated 14:0	3.3355 g
Zinc, Zn	1589.3149 mg
Isoleucine	0.1817 g
Tocopherol, delta	0.017 mg
Fatty acids, total saturated 12:0	0.0525 g
Fatty acids, total polyunsaturated	272.082 g
Tocotrienol, gamma	0.0061 mg
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.2864 g
Tocotrienol, alpha	0.3326 mg
Vitamin A, IU	165217.567 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	19.04 g
Folate, DFE	23886.746 g
Tryptophan	0.0649 g
Vitamin C, total ascorbic acid	111.8334 mg
Phytosterols	46.035 mg
Galactose	0.0129 g
Fatty acids, total polyunsaturated 18:1 c	0.109 g
Fatty acids, total saturated 20:0	0.0218 g
Fatty acids, total saturated 6:0	0.032 g
Tyrosine	0.1353 g
Vitamin B-12	1586.6703 g
Vitamin K (phylloquinone)	273.8711 g
Fatty acids, total saturated	204.4394 g
Histidine	0.1137 g
Fatty acids, total monounsaturated	144.9669 g
Threonine	0.1915 g
Folate, food	23886.746 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Cryptoxanthin, beta	420.648 g
Vitamin E (alpha-tocopherol)	798.9622 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	52.3601 g
Magnesium, Mg	31814.5933 mg
Lysine	0.2922 g
Potassium, K	366361.21 mg
Cystine	0.0865 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red wine	150	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
Onion	1	64	14.944	0.16
Bay leaf	2	0	0	0
Paprika	1 tablespoon	19.176	3.6713	0.8765
Tomato	400 g	92	20.4	0.8
Parsley	1 tablespoon	1.368	0.2405	0.03
black pepper	0	0	0	0
beef stock	150 ml	108.6446	11.8391	5.1287
stewing beef	350	141213.6536	0	793.3351