How to cook meat goulash with gravy. Cooking beef goulash-paprikash

Goulash with gravy is a wonderful addition to any side dish. In this recipe, we will use tender mashed potatoes as a side dish, which will definitely appeal to not only your children, but also adults. The meat in the goulash is soft, and the gravy is thick.

Products:

For goulash:
1. Beef or pork - 0.5 kg
2. Onions - 1 pc.
3. Carrot - 1 pc. (can be without it)
4. Flour - 1 tbsp. spoon
5. Vol. paste - 1 teaspoon
6. Bay leaf - 1 pc.
7. Salt to taste - about 1 teaspoon without a slide

For garnish:

1. Potatoes - 6-8 pcs (depending on size)
2. milk - 0.5 cups
3. butter - 30 - 50 g

How to cook goulash with gravy:

1. Cut the meat into small pieces and lightly fry in a little oil.

2. Then add finely chopped onion and grated carrots. Fry everything a little and add water so that all the meat is covered with broth. Cover with a lid and simmer over low heat for at least an hour (for beef a little longer than for pork)

About 10 minutes before the meat is ready, add salt to taste and add 1 bay leaf. You can add 3 pcs. peppercorns. Next, dilute 1 tbsp in a glass of warm water. a spoonful of flour and 1 teaspoon of tomato paste (you can also add 1 tablespoon of sour cream). Mix everything well with a fork so that there are no lumps left and pour into the goulash. The goulash will begin to thicken right before your eyes. Simmer for another 5-10 minutes and our meat is ready. If a lot of water has boiled away during stewing, you can add boiling water, bring to a boil and then turn off the heat.

3. While the goulash is cooking, peel the potatoes and cook them in a separate pan in salted water. As soon as the potatoes are cooked, drain the water, but not completely, leave about 1 glass of water (decoction) and mash the potatoes in this broth until smooth puree. Then add a little hot milk and butter. The result is a very tasty and tender puree.

If you are not a vegetarian, then you have tried the famous pork dish called goulash. This Hungarian dish has become a favorite among many, because it can be used in tandem with almost any side dish without fear that the taste will be spoiled.

What could be better to satisfy hunger and lift your spirits than pieces of meat with thick gravy? Knowing how to make pork goulash with gravy, you can always please your family and friends with this amazing and satisfying dish.

First, you should take care of the preliminary preparation of those ingredients, without which it will simply not be possible to obtain aromatic and tasty goulash. This is about:

• pork tenderloin – 600 g;
• 1 onion;
• carrots – 1 pc.;
• flour – 2 tbsp. spoons;
• tomato paste – 3 tbsp. spoons (if desired, this ingredient can be replaced with ripe medium-sized tomatoes in quantities of no more than 2 pcs.);
• bay leaf – 3 pcs.;
• peppers in the form of peas – 6 pcs.;
• salt to taste;
• greenery

In this case, the quality of the final dish is largely determined by the quality indicators of the meat used, which is the basis of any goulash.

If you follow the traditional recipe, goulash is usually prepared using beef, veal and lamb, but our housewives most often use pork for this purpose, which is soft and juicy. When choosing meat for goulash, it is better to give preference to pork neck.

The first step in preparing goulash is preparing the meat, which should be thawed, washed under running water, dried on paper napkins and removed from the veins. After this, you can start cutting the meat, forming strips or cubes from it.

Heat a frying pan with a small amount of oil until hot. In a hot container, fry the sliced ​​meat on both sides. After the meat juice begins to decrease, you can add carrots and onions to the frying pan, after washing and chopping them.

So, onions should be finely chopped, and carrots should be grated. It is recommended to simmer the meat with carrots and onions in a frying pan over low heat.

After 10 minutes, add the specified amount of tomato paste or ripe tomatoes to the pan, after grinding them. After thoroughly mixing the ingredients, fry for no more than 10 minutes.

In a separate frying pan, fry the flour with constant stirring until a golden hue appears. After this, the toasted flour should be mixed with water to obtain a mass that, in terms of thickness, would resemble sour cream.

The flour must be mixed very thoroughly until you get a mass without a single lump.

Place the fried meat with onions and carrots in a separate container intended for preparing goulash. An ordinary frying pan is also suitable for these purposes, if its depth allows. After this, warm water is added to the container in an amount sufficient to completely cover the meat. Add a little salt to taste.

When all the ingredients are in the pan, cover it with a lid and place on low heat. The meat should be simmered for no longer than 30 minutes. As for diluted flour, it is added 10 minutes before the dish is ready. Along with flour, bay leaf and black pepper should be added to the meat.

After the specified time, the goulash can be removed from the heat and served, garnished with pre-chopped herbs. According to numerous reviews, parsley is best suited for these purposes. As already noted, goulash can be served in tandem with almost any side dish. You can give preference to buckwheat porridge, mashed potatoes, pasta and many other dishes.

The principle of preparing goulash with pork is the same in almost all recipes. They differ only in the ingredients used. For example, the recipe for goulash is quite popular, in the preparation of which housewives use:

• pork – 500 g;
• bell pepper;
• wheat flour – 60 g;
• onions – 2 pcs.;
• tomato paste;
• greens;
• sour cream – 250 g;
• spices and salt to taste.

According to this recipe, you should fry the sliced ​​pork on all sides in one frying pan. After the meat appears golden brown, it is recommended to add a small amount of warm water and simmer for 20 minutes.

At the same time, in another container, you need to separately fry the chopped onions, carrots and flour until golden brown, after which the contents should be poured into the container with the meat.

In a separate container, mix sour cream with tomato paste, herbs, spices and a small amount of water. Mix the resulting sauce with the meat and bring all the ingredients to a boil.

Goulash is ready!

Once upon a time, goulash was a camp food for Hungarian shepherds, who cooked it in cauldrons over a fire. It is no coincidence that this word is translated from Hungarian as “shepherd’s soup”, simple, satisfying and very nutritious. In modern cuisine, goulash is more common as a second course, served with a side dish. Pieces of meat cooked in a thick gravy with vegetables are an ideal winter food that satisfies hunger, warms you up and lifts your spirits...

Goulash, azu or kuyrdak

No one knows which goulash recipe is considered a classic, since even in Hungary this dish has many variations of preparation. Moreover, goulash can be found in modified forms in the cuisines of different nations. The Tatars prepare azu, the Kazakhs and Kyrgyz make the traditional kuyrdak, the Spaniards cook cocido adding beans to it, the Germans cannot imagine Eintopf meat soup without cereals and pasta, and the Americans have created their own gumbo goulash, in which you can find not only meat and sausage, but also seafood. At first glance, it seems that the recipe for delicious goulash with gravy is so simple that it can be easily mastered at home. However, there are some subtleties that you need to know about in order to prepare a flavorful, tasty and thick goulash, rather than a thin soup.

How to select and prepare meat for goulash

Prepared from different types of meat - beef, pork, lamb and poultry. However, the classic “shepherd's soup” was cooked with beef, veal and lamb, that is, with meat that was available to the shepherds. When the hunt was successful, goulash was made from game and hare meat. If you decide to cook beef goulash according to the classic recipe, as it was cooked by Hungarian shepherds, choose fresh brisket, tenderloin, hind leg flesh or shoulder with a thin layer of lard, but always from a young animal. When buying lamb, give preference to the shoulder and neck, and for pork goulash, take the pulp from the top of the ham, back, brisket and neck. Pork loin and ham are not very suitable for preparing the dish, as it can turn out a little tough and dry. The selected piece is cleaned of films, tendons, and cartilage, cut into cubes and placed on a napkin to drain. Only from high-quality meat will you prepare soft, tender and juicy goulash, especially when it comes to beef.

How to cook meat goulash in Hungarian style

Traditional Hungarian goulash is made like this. Chopped onions are fried in lard in a frying pan, in a cauldron, cauldron or any thick-walled container, into which pieces of beef are soon added, generously sprinkled with sweet paprika and a pinch of cumin. The meat is stewed in its own juice until half-cooked, then water or broth is added to the dish, vegetables (potatoes and bell peppers) cut into pieces are added, and tomatoes are added to the dish 15 minutes before it is ready. At the very end, Hungarian chipette dumplings, made from steep unleavened dough with garlic and dill, are dropped into a boiling, aromatic dish. There is no need to give them any shape - just pinch off small pieces from the dough and throw them into the cauldron. Delicious Hungarian goulash with aromatic garlic dumplings is ready!

Goulash in Russian

Russian housewives cook a little differently. Meat and vegetable sauce are made separately and only then mixed for stewing or initially cooked in one cauldron. In this case, the meat is first fried and then stewed. Some housewives immediately pour liquid over the meat, but it is pre-frying with a crispy crust that preserves the juiciness of the goulash.

The sauce is cooked like this: onions and carrots are chopped (carrots can be grated), fried with paprika, cumin and other spices, then tomato paste and browned flour are added to them. The flour is usually fried until creamy and develops a pleasant nutty aroma. The resulting spicy gravy is poured over the meat and the dish is simmered until cooked for an hour and a half. After a long simmer, the sauce becomes viscous and envelops the meat pieces, making them tender and appetizing. If desired, potatoes are added to the cauldron during the stewing process, although some chefs believe that it is correct to cook goulash without potatoes, which are better served as a side dish. Well, as many housewives as there are, there are as many ways to prepare this dish.

A few subtleties and secrets

The sauce can be thickened not only with flour, but also with starch dissolved in cold water, and meat and vegetables are fried not necessarily in lard and fat, but also in butter or vegetable oil. The following rules apply here. If you cook from fatty meat, fry it in vegetable oil. It is better to use lard or lard if the meat is too lean and dry.

A variety of vegetables, fruits and other products are added to goulash. Some exotic recipes contain sauerkraut or fresh cabbage, beans, peas, mushrooms, egg noodles, apples, prunes, all kinds of spices and herbs - dill, parsley and basil. Instead of meat, fish or soy are sometimes added to goulash, broth or wine is used instead of water for stewing, and mayonnaise and sour cream are often used as a replacement for tomato paste.

Fragrant and juicy goulash is served with potatoes, cereals, pasta, vegetables, mushrooms and legumes. On our website you will learn how to properly prepare beef and pork goulash so that it is thick enough, aromatic, juicy and melts in your mouth. We publish the best goulash recipes submitted by our readers, who share the intricacies of roasting meat and vegetables, preparing the sauce and combining spices. Choose any recipe and spoil your family with simple but delicious homemade food!

Goulash is a simple meat dish that men adore. It has many variations, but if you are taking your first steps in the culinary field, I advise you to remember the good old Soviet recipe - pork goulash with gravy. A recipe with a photo will serve you step by step as a reliable visual support - thanks to the photo you will know for sure that everything in your frying pan is happening exactly as it should. The recipe is ideal for beginner housewives. Available and inexpensive ingredients, clear and easy to remember cooking process. It is enough to cook goulash correctly just once, so that you can easily repeat the recipe without looking at the cookbook. The goulash takes about 40 minutes to prepare – during this time small pieces of meat become so soft that they literally melt in your mouth. There is a lot of gravy, it is thick, rich and can make any side dish juicy. It is this property of goulash that explains its enormous popularity in Soviet times, when meat was in short supply. Coming from Hungary in the middle of the last century, goulash was received with a bang and did not bypass any home in the Soviet Union. And this is not surprising, because just a couple of tablespoons of goulash on a large plate of potatoes or pasta was enough to make the food tasty, and it was enough to feed the whole large family.

Ingredients for cooking:

• pork (it is better to take a shoulder or loin) - 1 kg;
• onion - 1 head;
• flour - 3 tablespoons;
• tomato paste - 2 tablespoons;
• sour cream - 2 tablespoons;
• greens (onion, dill or parsley) - 10 g;
• salt and pepper - to taste.

How to cook pork goulash with gravy

First of all, we wash the meat, dry it and cut it into 2-3 cm slices. Heat a large frying pan into which we have already poured 2 tablespoons of vegetable oil (we didn’t have olive oil then), then put the meat into it. Add salt and ground pepper to taste.

Fry the meat for about 5 minutes, then chop the onion, add it to the pan and mix the contents well.

Let's leave it like that for another 5 minutes. After this time, pour three tablespoons of flour into the pan, mix so that it covers all the slices of meat.

Now you can add filtered water. Just enough water is needed to completely cover the meat. Once again add salt and black pepper for taste, and for color you need to add 2 tablespoons of tomato paste and sour cream. After mixing everything properly, turn the heat to minimum and cover the pan with a lid.

So we will leave the goulash for 40-45 minutes. During this time, the meat will be properly stewed, soaked in the delicate flavors of tomato paste and sour cream, and the gravy will become homogeneous, incredibly tasty and beautiful. A few minutes before readiness, add the greens. It can be green onions, dill, and parsley. Today I add chopped dill.

As you can see, preparing this recipe does not require special skills from you, the presence of many exclusive products in your kitchen and a lot of time. It is for this simplicity that pork goulash with gravy has become loved by housewives from Kaliningrad to Vladivostok.

You can serve goulash with different side dishes, even with different types of pasta, but in its classic version, goulash, of course, is served with puree. When serving, potatoes and pieces of pork laid out on a plate are poured with the gravy formed during the cooking process; its color and taste will not leave anyone in your family indifferent. Try to cook it this way and you will see that only the best dishes took root in Soviet cuisine.

Originally, this dish was simply a thick soup cooked with beef. Among our people, it is perceived more as a meat part for a side dish. The basic cooking rules have been preserved, the recipe itself is relatively simple. Various meats can be used for goulash, but it is better to start with beef.

How to cook beef goulash

When cooking, three main points should be taken into account: quality products, suitable cookware, and following the rules from the recipe. The products will be discussed below; it is better to take a frying pan from cast iron, but modern models with a non-stick coating are also suitable. There are many options for preparing beef goulash: with or without gravy, in a slow cooker, with mushrooms, etc. You will get a delicious meat dish every time.

Food preparation

You should start preparing goulash from beef heart or sirloin by choosing the right meat. To make the result satisfying and tasty, you need fresh tenderloin, it should not have veins, cartilage or bones, or film. Give preference to chilled meat rather than ice cream. A fresh tenderloin will be a rich red color; inspect the piece to ensure there are no signs of damage or stains.

Beef goulash recipes

There are different ways to prepare this dish. This variety arose due to the simplicity of the process: in many kindergartens, goulash is prepared for children in the dining room. Depending on the selected products, the calorie content of the dish will change. As a rule, goulash is served with a side dish, for example, potatoes or pasta. Below are step-by-step instructions with photos that you can use at home.

In a slow cooker

This dish will please any man, and housewives will like it because it is quick and easy to prepare. If you want to save as much time as possible, you should know how to cook goulash in a slow cooker. You will spend only 15 minutes on the entire preparation process - and the delicious meat part will be ready for the side dish. From the products described below you will get 4 servings.

Ingredients:

• tomatoes – 1 pc.;
• tkemali – 100 g;
• beef – 400 g;
• bell pepper - half;
• onion - 1 head;
• water - a quarter glass;
• carrots – 1 pc.;
• salt, spices.

Cooking method:

1. Wash the meat well, cut into pieces.
2. Place carrots and tenderloin cut into pieces into the bowl of the device.
3. Chop the tomato and add to the rest of the ingredients.
4. Finely chop the onion and bell pepper and place in a bowl.
5. Add spices and salt to your taste.
6. On the Redmond multicooker, the menu item is called “Stewing”. Find the appropriate mode on your device. Cooking should take 2 hours.
7. You can serve with potatoes or buckwheat porridge.

Hungarian

This method of cooking meat is considered the pride of the country. The recipe for Hungarian beef goulash has been passed down from generation to generation. In Hungary it is not considered a meat dish, rather it is a goulash soup, very spicy and thick, more like a stew. Along with it, “chipettes” are often served as a side dish - small dumplings made from hard, unleavened dough. You can cook whatever you like best.

Ingredients:

• potatoes – 800 g;
• beef shoulder – 700 g;
• onions, garlic – 3 pcs.;
• salt - to taste;
• bell pepper – 1 pc.;
• hot pepper – 1 pod;
• lard or vegetable oil;
• caraway seeds – 1 teaspoon;
• dry sweet paprika - 3 tbsp. l.;
• parsley or green onions - optional.

Cooking method:

1. You can use lard and vegetable oil for frying meat. Use a slotted spoon to add the cracklings and start cooking them.
2. The shoulder blade and rump cook faster, the goulash turns out tender. Don't forget to remove film and veins. Cut into small pieces, cook until golden brown in oil over high heat.
3. Cut the onion into cubes and add to cooking. Turn the heat to medium and lightly fry the ingredients.
4. Add garlic and cumin next.
5. Cut the potatoes into medium cubes and the bell pepper into strips.
6. Add pepper first, then paprika, pour in vegetable broth or boiling water.
7. Wait until the dish boils, add potatoes and chopped hot peppers.
8. Add salt to taste.
9. Cover the pan with a lid and turn the heat to low. Simmer for 40 minutes until done.
10. After turning off the burner, the goulash needs to brew for about 15 minutes.

With gravy

Traditionally, beef goulash is served with gravy. This is how this dish is prepared in kindergarten and at home by most housewives, so this option can be called a classic. You must choose fresh meat, otherwise it may turn out tough and tasteless. You need fillet without veins or film. Photos and a step-by-step recipe for preparing beef goulash with gravy are presented below.

Ingredients:

• tomato paste – 2 tbsp. l.;
• beef tenderloin – 800 g;
• premium flour - 3 tbsp. l.;
• olive oil – 4 tsp;
• bay leaf, onion – 2 pcs. everyone;
• carrots – 1 pc.;
• black pepper – 4 peas;
• salt – 1 tsp;
• adjika – ½ tsp;
• basil (dried) – 1 tbsp. l.;
• dill (greens only) – 30 g.

Cooking method:

1. Cut the washed meat into small pieces.
2. Pour olive oil into a frying pan and add beef. Fry over high heat for 7 minutes.
3. Peel the onion and cut into half rings.
4. In a frying pan without meat, heat a couple of tablespoons of olive or vegetable oil, add the onion, stirring, and fry for 5 minutes.
5. Then add 3 tablespoons of flour, mix thoroughly, fry for another 3 minutes.
6. Add previously fried meat to the onion, add salt, adjika, peppercorns, basil, bay leaf. Fill with water and continue cooking.
7. Cut the carrots into cubes, place in a frying pan, stir and reduce the heat. Cover with a lid and let the dish simmer for 50 minutes. If the liquid becomes low, you need to add water.
8. When the meat is cooked, add finely chopped dill and tomato paste, stir, simmer for 10 minutes.

Without tomato paste

An example was given above where tomato paste was used to create a sauce (gravy). If you don’t have it, you can use the cooking option without it. Making beef goulash without tomato paste is not difficult, but the meat may turn out a little bland. You can try using ketchup. How to cook goulash without paste is described below.

Ingredients:

• beef tenderloins – 600 g;
• water – 1 glass;
• rock salt - to taste;
• premium flour - 2 tbsp. l.;
• onion – 1 pc.;
• ground black pepper - to taste;
• vegetable oil;
• tomatoes – 2 pcs.

Cooking method:

1. Rinse and dry the meat. Cut into equal small pieces.
2. Pour oil into a frying pan, heat it, add pieces of meat. Keep it until a golden brown crust appears.
3. Cut the peeled, washed onion into cubes and add to the meat. Fry for 5 minutes, stirring.
4. Pour boiling water over the tomatoes, remove the skins, chop finely and add to the beef in the frying pan. Fry for 5 minutes, stirring constantly.
5. Add flour, mix ingredients well.
6. Pour in hot water, add spices, mix thoroughly.
7. Cover with a lid and simmer for an hour and a half. Add water as needed.
8. Turn off the burner, add pepper and salt to taste and let it brew for another 5 minutes.

With mushrooms

The beauty of this option is that you can make a regular meat dish or turn it into a soup. Preparing beef goulash with mushrooms takes about an hour. The recipe below with photos is for 3 servings. You can make goulash thick or rare, it depends on the consistency of the sauce. This will turn out to be a very satisfying lunch or dinner, with a fragrant smell and bright appearance.

Ingredients:

• tomato paste – 2 tsp;
• salt - to taste;
• white onion – 1 pc.;
• tenderloins – 0.5 kg;
• mushrooms – 200 g;
• tomatoes in their own juice – 350 g;
• paprika – 1 tbsp. l.;
• bell pepper – 1 pc.;
• black pepper;
• vegetable oil.

Cooking method:

1. Roughly chop the meat across the grain. Immediately add salt and pepper.
2. Heat the oil in a saucepan and fry the beef pieces in it.
3. Cut the onion into half rings, the pepper into strips, add to the meat, cook for 7 minutes.
4. Add champignons to the meat. Each of them should be cut into 4 parts. Fry for 5 minutes.
5. Add tomatoes in juice or tomato paste to the rest of the ingredients. You can adjust the thickness: to make soup, add more water.
6. Simmer the meat covered until it becomes soft.
7. 5 minutes before the end, add salt, sweet paprika, and pepper.

Like in kindergarten

For many, the taste of goulash has been familiar since kindergarten, when the aromatic smell of meat wafted from the kitchen. When cooking for children, you need to buy tenderloin without veins or fat, for example, shoulder, neck. You can prepare beef goulash at home, just like in kindergarten, to please your baby or remember your youth. Look for chilled, not frozen meat.

Ingredients:

• flour – 4 tsp;
• rock salt - to taste;
• onion – 1 pc.;
• carrot – 1 pc.;
• meat – 650 g;
• tomato paste – 2 tsp;
• bay leaf.

Cooking method:

1. Cut the tenderloin into small cubes.
2. Fry the beef in sunflower oil until a golden brown crust appears.
3. Place the onion cut into rings.
4. Pre-fry the flour in a frying pan without oil.
5. Add tomato paste and fried flour to the meat. Cook for 2 minutes.
6. Pour the broth or water into the pan, add salt to taste. Stir the dish constantly to prevent lumps from forming. Add liquid as needed.
7. Simmer for 15 minutes, then add bay leaf.

With sour cream

There are a large number of recipes for creating this dish. Using sour cream in this process is nothing new, but you can add a twist by adding one secret ingredient. Beef goulash with sour cream will turn out much more tender if you add beer to the list of ingredients - you will get a pleasant and light bready aroma, this will help surprise your guests with an unusual dish.

Ingredients:

• onions – 2 pcs.;
• light beer – 150 g;
• beef – 900 g;
• 15% sour cream – 350 g;
• carrots – 2 pcs.;
• bay leaf – 3 pcs.;
• black pepper – 7 peas;
• salt, spices - to taste;
• vegetable oil.

Cooking method:

1. Wash, dry, cut the meat into small slices.
2. Cut the onions into rings (1.5 onions), place in a frying pan with a small amount of vegetable oil. Fry until golden brown, remove and place in another bowl. Add bay leaves and peppercorns here.
3. Place half of the total volume of chopped meat in a frying pan and fry until all the juice from the beef has evaporated.
4. Salt the meat, season with paprika, lay out the previously fried onion, and place half an onion on top.
5. Fry the second half of the meat until the juice evaporates again, transfer it to the pan, again sprinkle with paprika and salt.
6. The last layer consists of carrots, which must be cut into strips.
7. After this, add beer and water so that they cover the meat.
8. Put on fire, simmer for 20 minutes.
9. Add sour cream to the beef and mix thoroughly. Simmer for another 7 minutes.

With gravy

In the classic version of preparing this dish, gravy is always used: thanks to it, the meat becomes softer, juicier and aromatic. Beef goulash with gravy turns out to be very satisfying; one meal is enough for a family of 3-4 people. You can cook pasta or buckwheat porridge with it as a side dish. Below is a step-by-step recipe for the dish.

Ingredients:

• flour – 2 tsp;
• beef – 500 g;
• tomato paste – 1 tbsp. l.;
• salt;
• bay leaf;
• sour cream – 1 tbsp. l.;
• carrots – 1 pc.;
• onion – 1 pc.

Cooking method:

1. Wash and remove veins and film from the meat. Cut into small pieces.
2. Grate the carrots on a medium grater and finely chop the onion.
3. Place the meat and a little sunflower oil in a frying pan with high walls.
4. Add chopped vegetables, then pour in a glass of boiling water, simmer over medium heat until almost done (about 45 minutes).
5. Then add salt, stir, and add bay leaf. Simmer for ten minutes.
6. To prepare the sauce, you need to dissolve sour cream, tomato paste and flour in a glass of warm water. Stir thoroughly with a spoon so that there are no lumps.
7. Add the mixture to the beef and stir.
8. Keep covered for about 7 minutes until the goulash thickens.

Beef goulash calories

Some people follow a diet that excludes meat dishes. Beef is a dietary product, so it is sometimes included in the diet. I would like to eat not only correctly, but also tasty, so people on a diet are interested in the calorie content of beef goulash. The energy value of 100 g is 148 kcal. This indicator may vary depending on the components that were used in cooking. The energy ratio of the dish is as follows:

• proteins – 16.9 g;
• carbohydrates – 3.8 g;
• fat – 14.2 g.

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