Beef Ragout with Noodles
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
848
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 848 cal. | (40 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.2 mg | (202 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 1,309 mg | (33 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pasta
- 350 grams Pasta
- For the meat
- 600 grams Beef
- 500 grams button Mushroom
- 4 shallots
- 2 garlic cloves
- 250 milliliters Red wine (dark)
- 200 milliliters dark Beef stock
- For the sauce
- 200 grams Whipped cream
- sauce thickener (dark)
- 1 tsp peppercorns (colorful)
- salt
- 2 sprigs parsley (chopped)
Preparation steps
1.
For the meat: Peel shallots and cut into small cubes, as well as the garlic cloves. Cut beef into bite size pieces. Brush mushrooms with a paper towel, possibly peel and cut into wedges. Pour wine and as much broth in a saucepan until meat is covered with liquid and leave to marinate for 24 hours.
2.
The next cook, cook meat in the marinade for about 1-1.5 hours until soft.
For the sauce: Add cream to meat mixture, season with salt and pepper and thicken with cornstarch. Crush peppercorns in a mortar until finely crushed and sprinkle, to taste.
3.
For the pasta: Cook pasta according to package directions until al dente.
4.
Drain the pasta, spread on warmed plates, spread ragout over it and sprinkle with chopped parsley and serve hot.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
