Beef and Mushrooms with Pasta
Fine and low-fat: Fillet of beef is popular for good reason. The tenderest piece of beef brings a lot of protein onto the plate and scores with a thick ration of various B vitamins. With one portion, you cover around 40 percent of your daily iron requirement.
If you want more fibre, cook wholemeal pasta with ragout and treat yourself to a mixed salad.
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- salt
- 4 scallions
- 150 grams brown button Mushroom
- 250 grams Beef fillet
- 100 grams Tagliatelle
- 1 Tbsp Canola oil
- 150 milliliters Vegetable broth
- 2 Tbsps Sour cream
- 1 tsp medium-hot Mustard
- ½ tsp pickled green peppers (from a jar)
Preparation steps
In a pot, bring 2 liters (approximately 2 quarts) of salted water to a boil. Meanwhile, rinse the scallions, shake dry and cut into rings.
Clean mushrooms with a paper towel, trim stem ends and cut the mushrooms into thin slices.
Rinse beef in cold water, pat dry and cut into 1 cm (approximately 1/2-inch) cubes.
Cook pasta in a pot of boiling salted water until al dente according to package directions.
Heat oil in a non-stick pan and cook the meat over medium heat, browning on all sides.
Add scallions and mushrooms and cook an additional 3-4 minutes, stirring often.
Stir in broth, sour cream, mustard and peppercorns. Boil down until slightly creamy over high heat, then season with salt.
Drain the pasta and serve with the goulash.