Beef and Sauerkraut
Sauerkraut is a good source of dietary fiber, zinc and vitamin c.
Serve freshly cooked, peeled potatoes along with this dish to add more immune-boosting elements. Potatoes contain a lot of vitamin C, which is also present in the sauerkraut.
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 shallot
- 4 ozs button Mushroom
- 2 Tbsps vegetable oil
- 5 ozs Beef fillet
- salt
- peppers
- ½ tsp ground paprika (sweet)
- 12 ozs Sauerkraut (drained)
- 1 cup Beef broth
- 3 Cornichons (from a jar)
- 2 Tbsps Sour cream
Preparation steps
Peel shallot and chop finely. Wipe mushrooms with a damp paper towel, trim and cut into slices.
Heat oil in a pot, add mushrooms and shallot and cook over medium heat, stirring occasionally, for 3 minutes.
Meanwhile, pat beef dry. Cut in half, depending on the thickness and cut into thin slices.
Add meat to the shallot and mushroom mixture and cook while stirring for 1 minute. Season with salt, pepper and 2-3 pinches of paprika.
Add sauerkraut and broth to the pot, bring to a boil, take off the heat, cover and let stand for 3 minutes.
Drain cornichons and cut diagonally into thin slices. Mix with the sauerkraut.
Season with salt and pepper and arrange on plates. Stir sour cream until smooth, top each serving with 1 tablespoon of the cream and sprinkle with a little paprika.