Beef and Chicken with Lemon Sauce and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 831 cal. | (40 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 2,494 mg | (62 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 166 mg | (55 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 485 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the beef
- 400 grams Beef fillet (ready to cook)
- 800 milliliters Beef stock
- 12 Baby carrots
- 12 small, waxy potatoes
- 300 grams Snow peas
- For the chicken
- 400 grams Chicken breasts (ready to cook, skinned)
- 2 Tbsps olive oil
- 1 yellow onion
- 4 cloves
- 1 bay leaf
Preparation steps
For the beef: Rinse the beef, pat dry and trim. Tie the meat with a kitchen string and tie the other side of the string to a wooden spoon. Rinse the vegetables, trim and peel. Heat the beef stock, add the vegetables and cook until the vegetables are al dente. Remove and set aside.
Place the wooden spoon across the top of the pot with the stock covering the meat. The temperature of the stock should not exceed 75°C (approximately 170°F). Cook the meat in the stock for about 50 minutes.
For the chicken: Rinse the chicken breasts, pat dry and fry in a hot pan with oil until golden brown. Remove and set aside. In a pot, add the chicken stock, cloves and bayleaf. Peel the onion and add to the stock. Bring to a boil. Add the chicken breasts and simmer at around 75-80°C (approximately 170°F-180°F) for about 20 minutes.
For the sauce: In a pot, bring to a boil 400 ml (approximately 2 cups) of the vegetable stock and the lemon juice. Add 100 ml (approximately 4 ounces) cream, stir and leave again until it boils. Turn off the heat, mix the egg yolks with the remaining cream and add to the no longer boiling sauce so they can bind. Season with salt and pepper.
Saute the vegetables in a pan with melted butter. Cut the meat into slices and devide the vegetables and meat among the plates. Serve drizzled with the sauce.
