Goulash soup
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Hearty beef soup with potatoes, onions and sweet paprika; 4 servings.
4 servingsFinal yield 2,350 g
Ingredients
- 700 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
- 600 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
- 300 gOnions, raw
- 250 gTomatoes, red, ripe, raw, year round average
- 12 gSpices, paprika
- 1,400 gBeverages, water, tap, drinking
- 30 gOil, olive, salad or cooking
- 7 gSalt, table
Method
- Cut beef into 2 cm cubes, finely dice onion and cut potatoes separately into 2 cm cubes.
- Fry onion in oil 10 minutes and beef 6; remove from heat, stir in paprika, tomato and water and simmer 54 minutes.
- Add potato and salt and cook 20 minutes until potato is tender and beef yielding.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,681 kcal
- Protein
- 154 g
- Fat
- 162.8 g
- Total carbohydrate (by difference)
- 152.6 g
- Total dietary fibre (USDA)
- 20.1 g
- Saturated fatty acids
- 57.2 g
- Sodium
- 3,273.3 mg
- Salt (sodium × 2.5)
- 8.2 g
Per serving
- Energy
- 670.3 kcal
- Protein
- 38.5 g
- Fat
- 40.7 g
- Total carbohydrate (by difference)
- 38.2 g
- Total dietary fibre (USDA)
- 5 g
- Saturated fatty acids
- 14.3 g
- Sodium
- 818.3 mg
- Salt (sodium × 2.5)
- 2 g
Per 100 g of finished food
- Energy
- 114.1 kcal
- Protein
- 6.6 g
- Fat
- 6.9 g
- Total carbohydrate (by difference)
- 6.5 g
- Total dietary fibre (USDA)
- 0.85 g
- Saturated fatty acids
- 2.4 g
- Sodium
- 139.3 mg
- Salt (sodium × 2.5)
- 0.35 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal