Beef Ragout
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Sirloin steak (ready to cook)
- 250 grams Mushrooms (such asporcini mushrooms)
- 1 shallot
- 2 Tbsps vegetable oil
- 1 tsp spicy Mustard
- 50 milliliters dry Red wine
- 200 milliliters Beef stock
- salt
- freshly ground peppers
- 80 grams Whipped cream
Preparation steps
1.
Rinse and pat dry meat, trim and cut into bite-sized pieces. Clean mushrooms and cut into bite-sized pieces. Peel shallot and chop finely.
2.
Heat oil in a saucepan and brown meat on high heat. Remove from pan and set aside. Saute shallot in the same pan until translucent, add mushrooms and saute until almost all liquid has evaporated. Return meat to the pan and add mustard, saute briefly. Deglaze pan with red wine and add broth. Season with salt and pepper, simmer for about 5 minutes on medium heat. Add sour cream and mix well. Arrange on plates and serve with pickled beets and mashed potatoes, if desired.
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