Polish Style Braised Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 858 cal. | (41 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,354 mg | (34 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 33.3 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 25 grams dried Mushrooms (such as porcini or shiitake)
- 800 grams Beef (roast, ready to cook)
- 200 grams Bacon
- salt
- ground paprika
- freshly ground peppers
- clarified butter (for frying)
- 1 onion
- 2 carrots
- ½ Celery
- 1 Parsnip
- ½ stalk Leeks
- 2 bay leaves
- 250 milliliters Beef broth
Preparation steps
Soak the mushrooms in lukewarm water. Rinse the meat and pat dry. Cut the bacon into small pieces. Cut small incisions in the meat with a sharp knife and insert the bacon pieces. Rub the meat with the spices.
Heat the clarified butter in a Dutch oven and sear the meat on all sides.
Meanwhile, rinse and trim the onion, carrots, celery, parsley and leek, and cut into small, uniform pieces.
When the meat has browned, add the vegetables, the soaked mushrooms and the bay leaves. Pour in boiling broth to cover the bottom of the pot. Cover the pot and braise over medium heat, stirring occasionally. Cook for 1-2 hours depending on the type of meat.
Remove the meat, cover and let rest for about 5 minutes. Meanwhile, arrange the vegetables on a serving dish. Slice the meat against the grain into 1 cm (approximately 1/2 inch) thick slices and arrange on the vegetables. Serve immediately.
