Beef and Mushroom Ragu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,396 mg | (35 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 700 grams Turnip
- 20 grams dried Porcini mushroom
- 3 Tbsps butter
- 1 Tbsp sugar
- 250 milliliters Beef stock
- salt
- freshly ground peppers
- 350 grams Beef fillet
- 3 shallots
- 1 Tbsp vegetable oil
- 120 grams Whipped cream
- 1 Tbsp Pastry flour
- 500 grams waxy potatoes
- 1 tsp salt
- ½ bunch parsley
Preparation steps
Preheat an oven to 75°C (approximately 165°F).
Rinse, peel and halve turnips. Put mushrooms in 1 cup hot water to soak. In a saucepan, heat half of the butter, add turnips and sugar, and caramelize over low heat. Add half the stock and season with salt and pepper. Simmer over low heat, covered, for about 30 minutes.
Rinse and pat dry beef. Cut into finger-like strips. Peel and mince shallots. Remove mushrooms from water and drain well, reserving the soaking water. Heat remaining butter and oil in a pan and sear beef on all sides. Remove beef and put in the oven to keep warm.
In remaining fat, saute mushrooms and shallots, deglaze with soaking water and remaining stock. Allow to simmer. In a separate bowl, mix together cream and flour, then add to mushroom mixture. While still simmering, add beef and turnips. Season with salt and pepper.
Peel and boil potatoes in 500 ml (approximately 2 cups) salted water until tender, about 20 minutes, then drain. Rinse parsley, shake dry and mince leaves Plate ragu and top with potatoes. Garnish with parsley and serve.
