Baked Beef and Vegetable Pan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 238.9 μg | (398 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 2,347 mg | (59 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 313 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 750 grams Beef brisket
- 500 grams starchy potatoes
- 4 carrots
- 3 onions
- 2 Parsnips
- ¼ Celery root
- 500 grams Brussels sprouts
- 2 Tbsps vegetable oil
- ½ l Beef broth (from a jar or instant)
- 2 Tbsps chopped parsley
- 1 tsp Caraway
- salt
- peppers
Preparation steps
Rinse the beef brisket and cut into equal sized cubes. Peel the potatoes, celery and onions, and chop as needed. Scrape the carrots and parsnips, and cut into slices or cubes. Rinse and halve the Brussels sprouts.
Heat the oil in a large saucepan and fry the beef brisket cubes in it in portions all around. Remove the fried beef brisket cubes from the pan and keep warm.
Layer the fried beef brisket cubes, potatoes and remaining vegetables into a pan. Sprinkle each layer with caraway, and season with salt and pepper. Pour in the beef broth, close the pan well and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) 1½ - 2 hours.
Remove the pan from the oven, stir the beef and vegetable layers gently and season to taste. Serve the beef and vegetables on warmed plates sprinkled with parsley.
