Goulash in the Oven
Juicy goulash from tender veal — give it a try! Oven goulash with vegetables has a deep, rich flavor, and you can serve it with a side or on its own. This recipe uses veal tenderloin: it cooks up fast, and the meat is lean, juicy, and fragrant. Choose fleshy bell peppers in a mix of colors so the dish looks brighter and more appetizing.
Alla
Recipe author
Goulash in the Oven
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 %
7 g
Fats 33 %
6 g
Carbohydrates 28 %
5 g
95 kcal
GI:
100
/
0
/
0
- Peel the onion, cut it into cubes, and sauté it in vegetable oil until soft.
- Wash and dry the veal, cut it into large cubes, add it to the onion, and brown it over high heat until golden.
- Seed the bell peppers, remove the ribs, wash them, and cut them into strips. Add the pepper to the meat as you slice it, rather than all at once.
- Once the pepper releases its juices, add the tomato paste and stir. Peel the garlic, press it through a garlic press, add it to the rest, and season with salt and pepper to taste.
- Transfer everything to a heatproof baking dish, cover it, and put it in an oven preheated to 350°F (180°C) for 50–60 minutes.
- Serve the goulash hot.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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