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Beef Ragout with Noodles
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
1 hr 40 min.
Preparation
Calories:
848
calories
Calories
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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
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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.
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