Ground Meat and Vegetable Ragout
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.4 mg | (103 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,280 mg | (32 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams mixed Ground meat
- 1 onion
- 2 garlic cloves
- 2 large potatoes
- 2 carrots
- 1 slice Bacon (unsmoked, thick-cut, about 1.5 cm thick)
- 8 large ripe Tomatoes
- 400 milliliters Beef stock
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 tsps sugar
- 1 tsp Chili powder
- sunflower oil
Preparation steps
1.
Peel onion and garlic and chop finely. Peel potatoes and carrots and dice. Cut bacon into very small cubes. Rinse tomatoes and blanch in boiling water, drain and peel and halve, remove seeds and cut into small pieces. Heat 3-4 tablespoons sunflower oil in a pot and cook ground meat, onion and garlic until crumbly. Cook bacon until crispy. Add potatoes, carrots, tomatoes and tomato paste to pan and fry briefly. Stir well and deglaze pan with beef stock. Stir again and bring to a boil and reduce heat, cover and cook for about 40 minutes until vegetables are tender. Add more beef stock if needed. Season with salt, sugar, pepper, nutmeg and chili powder.
2.
Serve ragout with mixed salad, if desired.
