Beef Steaks with Carrots

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Beef Steaks with Carrots
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
516
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie516 cal.(25 %)
Protein58 g(59 %)
Fat27 g(23 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K54.8 μg(91 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin24.5 mg(204 %)
Vitamin B₆0.8 mg(57 %)
Folate65 μg(22 %)
Pantothenic acid1.5 mg(25 %)
Biotin15.3 μg(34 %)
Vitamin B₁₂12.3 μg(410 %)
Vitamin C18 mg(19 %)
Potassium1,539 mg(38 %)
Calcium75 mg(8 %)
Magnesium93 mg(31 %)
Iron5.9 mg(39 %)
Iodine5 μg(3 %)
Zinc10.5 mg(131 %)
Saturated fatty acids8 g
Uric acid310 mg
Cholesterol123 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
400 grams carrots
100 grams Celery root
1 onion
2 Tomatoes
4 Tbsps Canola oil
1 Tbsp Tomato paste
400 milliliters Beef broth
4 Entrecote (each about 150 grams)
salt
peppers
2 Tbsps coarse Mustard
2 Tbsps chopped parsley
How healthy are the main ingredients?
carrotMustardTomato pasteparsleyonionTomato

Preparation steps

1.

Peel carrots and celery,  rinse and cut into about 3 cm (approximatley 1 inch) pieces. Peel onion and chop finely. Rinse tomatoes, remove stalks and chop caoarsely. Heat 2 tablespoons of oil in a pan and saute onion until translucent. Add tomato paste and saute briefly. Add carrots, tomatoes and celery and deglaze pan with stock. Simmer for about 15 minutes on low heat. 

2.

Rinse and pat dry meat, season with salt and pepper and coat with mustard. Heat remaining oil in a pan and sear meat for about 2 minutes per side. Remove from the pan and arrange on braised vegetables, simmer for about 5-10 minutes, depending on desired meat doneness. If desired, cut meat into small pieces and arrange on top of vegetables. 

3.

Serve with mushroom risotto, if desired.

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