Seasoning Mix, Beef Stew, Goulash

Nutritional Info

Nutrition Facts

about 4 servings per container
Serving Size: 1.33 tbsp (11 g)

     Calories from Fat10

Amount Per Serving and/or % Daily Value*

Total Fat1 g (2%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium548 mg (23%)
Total Carbohydrate6 g (2%)
     Dietary Fiber1 g (4%)
     Sugars1 g
Protein1 g

Vitamin A0%
Vitamin C0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

1.55 oz.

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Seasoning Mix, Beef Stew, Goulash
Product Details

With onions, paprika & tomato. 4 servings. Fix & frisch. Add: 1 pound of fresh stew meat (beef or pork). Product of Germany.


Goulash (Beef Stew) Seasoning Mix Ingredients: Wheat Flour, Paprika, Onions, Iodized Salt, Roasted Onion Powder, Sugar, Yeast Extract, Tomato Powder, Sunflower Oil, Garlic Powder, Maltodextrin, Salt, Marjoram, Caraway Seed, Acidulant (Citric Acid, Lactic Acid, Malic Acid), Onion Flavor, Vegetable Extracts (with Celery Oil, Mustard Oil), Palm Fat.


Made on equipment that also processes eggs, soy and milk.


You Will Need: 1 pound of goulash meat (beef or pork), 2 tbsp vegetable oil, i.e. sunflower, 1-1/2 cups of water. Dice the meat into 1 inch cubes. Heat oil and brown the cubes on all sides. Add 1-1/2 cups of water and bring to a boil. Mix in the contents of 1 pouch Maggi Goulash Seasoning Mix and bring back to a boil. Reduce heat and simmer in a covered pot for 60-90 minutes at low temperature (depending on the meat cut or type). Stir occasionally. The dish can also be roasted in a conventional oven, at 400 degrees F or at 350 degrees F in a convection oven. Tip: For the preparation of double the amount of goulash (2 pounds), please use the contents of 2 pouches and 2 cups of water.

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