Beef and Chicken with Vegetables and Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 46.25 g | (47 %) | ||
| Fat | 21.76 g | (19 %) | ||
| Carbohydrates | 9.35 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.66 g | (6 %) |
| Vitamin A | 663.14 mg | (82,893 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.95 mg | (8 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 19.58 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 34.23 μg | (11 %) | ||
| Pantothenic acid | 1.73 mg | (29 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 1.78 μg | (59 %) | ||
| Vitamin C | 5.64 mg | (6 %) | ||
| Potassium | 677.78 mg | (17 %) | ||
| Calcium | 79.96 mg | (8 %) | ||
| Magnesium | 54.52 mg | (18 %) | ||
| Iron | 4 mg | (27 %) | ||
| Zinc | 6.41 mg | (80 %) | ||
| Saturated fatty acids | 9.07 g | |||
| Cholesterol | 196.6 mg |
Ingredients
- Ingredients
- 1 kilogram Beef (soup meat)
- 3 Chicken legs
- 2 shallots
- 2 garlic cloves
- 1 bunch Soup vegetables
- 50 grams butter
- 3 cloves
- 1 bay leaf
- 1 l cattle or Chicken broth
- 3 carrots
- 2 stalks Leeks
Preparation steps
Rinse the beef. Peel and chop the shallots and garlic. Trim or peel the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), rinse and chop.
Melt butter in a saucepan and saute the shallots and garlic in it. Add the beef and soup vegetables, and fry briefly. Add the cloves and bay leaf, pour in the cattle or poultry broth, and bring to a boil. Cook covered over low heat for about 2 hours. Add the chicken drumsticks to beef and vegetables after 1½ hours.
Peel the carrots and cut into slices. Trim, rinse and chop the leeks. Add the carrots and leeks to the beef and simmer for 30 minutes. Remove the beef and chicken drumsticks from the broth and let rest for 10 minutes wrapped in aluminum foil.
Cut the beef into pieces and loosen the meat from the chicken drumsticks. Take out the vegetables with a slotted spoon from the broth and serve with the beef and chicken meat on a plate. Pour a little of the hot broth over and keep warm until ready to serve. Serve with white bread or boiled potatoes.
