| 5.29 oz | Bacon, Pancetta, Cured Pork Belly | |
| 1 tbsp | Lard, rendered pork fat | |
| ½ cup | Onions, white or yellow, raw, chopped | |
| 1 tbsp | Homemade Gingerbread Spice Mix | |
| 2 tbsp | Paprika, ground, mild (spice) | |
| ½ tsp | Caraway Seed, Meridian Fennel, Persian Cumin, ground | |
| 42.33 oz | Pork Shoulder, separable lean and fat, raw | |
| 1⅔ cups 1 tsp | Vegetable broth, stock | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, yellow | |
| 2¾ cups 2 tsp | Tomatoes, raw, chopped | |
| ⅜ cup | Sour Cream, light, 10% fat | |
| 94.09 oz | altogether (view nutrition facts) |
Preparation
- Serving size:15.70 oz (calculated)Notes: 1 soup plate full, sufficient for a main meal; if served with sides 1/2 serving per person should be sufficient
- In a large pot, brown the chopped bacon.
- Add the lard, chopped onions and spices and saute for a couple of minutes.
- Add the pork, chopped into bite-sized chunks.
- Let brown, stirring occasionally.
- Add the vegetable broth, garlic, chopped bell peppers and chopped tomatoes.
- Put a lid on the pot and let simmer for about 20 to 25 minutes.
- Season to taste and serve with a tablespoon of sour cream.
- Tip: The goulash tastes even better when reheated. So it's a perfect recipe for meal prepping: cook it in bulk and freeze it in portions.
- Calorie count655 kcal
- % of calories by macros
Fat 69.8 % 457 kcal 50 g Net Carbs 4.7 % 31 kcal 7.6 g Dietary Fiber 0.9 % 6 kcal 3.2 g Protein 24.6 % 161 kcal 40 g - Approx. WW SmartPoints™20.1
- Cholesterol 149.3 mg
- Sodium 446.5 mg
- Fat 50.1 g
- Saturated Fat 17.7 g
- Trans Fat 0 g
- Carbohydrates 10.8 g
- Dietary Fiber 3.2 g
- Total Sugars 4.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 39.8 g
- Calcium 81.7 mg
- Iron 3.3 mg
- Magnesium 62.7 mg
- Potassium 1127.3 mg
- Zinc 6.2 mg
- Vitamin A (Retinol Equivalents) 152 mcg
- Vitamin B12 1.7 mcg
- Vitamin C 76.4 mg
- Folate 40.6 mcg
- Folic Acid 1.7 mcg