Main courses
Paprika Beef Goulash
1. Dice 700 g beef roasting joint, 150 g onion, 9 g garlic, 160 g red pepper and 120 g tomato. Brown the beef and onion in all 21 g butter. 2. Add the vegetables, 15 g tomato paste, 9 g sweet paprika, 1 g cumin and 300 g ready-to-use beef stock. Simmer covered for 1.5 hours until the beef is tender. 3. Add 0.5 g black pepper and 10 g parsley. Serve all stew, sauce and fat with 150 g approximately 40%-fat smetana in four portions. Separate sides are excluded.
Servings in this printout: 4
Ingredients
- 700 g raw beef roasting joint, cubed
- 150 g onions
- 9 g garlic clove
- 160 g red pepper
- 120 g tomato
- 15 g tomato puree
- 9 g paprika powder
- 21 g butter
- 1 g cumin
- 300 g meat broth
- salt
- 0.5 g black pepper
- 150 g smetana (thick sour cream)
- 10 g parsley
Method
- Dice 700 g beef roasting joint, 150 g onion, 9 g garlic, 160 g red pepper and 120 g tomato. Brown the beef and onion in all 21 g butter.
- Add the vegetables, 15 g tomato paste, 9 g sweet paprika, 1 g cumin and 300 g ready-to-use beef stock. Simmer covered for 1.5 hours until the beef is tender.
- Add 0.5 g black pepper and 10 g parsley. Serve all stew, sauce and fat with 150 g approximately 40%-fat smetana in four portions. Separate sides are excluded.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
- Modeled GL estimate
- about 4 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- onions · Value used in the model
- garlic clove · Value used in the model
- red pepper · Value used in the model
- tomato · Value used in the model
- tomato puree · Value used in the model
- butter · Value used in the model
- meat broth · Value used in the model
- smetana (thick sour cream) · Value used in the model
- parsley · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.6 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- onions ·
op142-vegetable-imputation40-r11 · op142-fineli-335 - garlic clove ·
op142-vegetable-imputation40-r11 · op142-fineli-393 - red pepper ·
op142-vegetable-imputation40-r11 · op142-fineli-386 - tomato ·
op142-vegetable-imputation40-r11 · op142-fineli-352 - tomato puree ·
op142-vegetable-imputation40-r11 · op142-fineli-354 - butter ·
op142-dairy-imputation30-r11 · op142-fineli-500 - meat broth ·
op142-lowcho50-r6-r11 · op142-fineli-29 - smetana (thick sour cream) ·
op142-dairy-imputation30-r11 · op142-fineli-630 - parsley ·
op142-vegetable-imputation40-r11 · op142-fineli-333
Carbohydrate data sources
- NAUDANPAISTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SIPULI, KELTASIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VALKOSIPULI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKA, PUNAINEN · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TOMAATTISOSE, TOMAATTIPYREE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PAPRIKAJAUHE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- LIHALIEMI, LAIMENNETTU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MUSTAPIPPURI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- SMETANA, RASVAA N. 40 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PERSILJA · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
Weigh the edible ingredients listed above. All listed food, sauce and cooking fat belong to the servings; separate side dishes are excluded. Nutrition values are temporarily withheld pending source verification.