Beef Ragout
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Beef
- 2 green Bell pepper
- 2 onions
- 1 garlic clove
- 1 Tbsp clarified butter
- 250 milliliters Beef broth
- 1 Tbsp Tomato paste
- 1 sm can peeled Tomatoes
- 2 bay leaves
- 2 tsps ground paprika (sharp)
- 1 tsp Curry powder
- 2 tsps rosemary (chopped)
- salt
- freshly ground peppers
- 150 grams black Olives
Preparation steps
1.
Rinse and halve bell peppers, remove seeds and ribs, dice.
2.
Peel and chop onions.
3.
Cut beef into bite-sized pieces. Heat butter in a pan and cook meat, few pieces at a time, until browned on all sides, season with salt and pepper. Remove from the pan.
4.
Saute onions and garlic in the same pan for a few minutes, add paprika and tomato paste, mix well. Add tomatoes and crush with a potato masher.
5.
Return meat to the pan and deglaze with broth. Add bay leaves and simmer, covered, for about 30 minutes.
6.
Add diced peppers, curry powder and rosemary and season with salt and pepper. Simmer, covered, for another 30 minutes. Season to taste and add olives. Serve.
