Beef Stroganoff
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
538
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,335 mg | (33 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams small, waxy potatoes
- salt
- 2 onions
- 250 grams button Mushroom
- 2 medium-sized Pickled cucumbers
- 600 grams Beef fillet (ready to cook)
- 2 Tbsps vegetable oil
- 20 grams butter
- 1 Tbsp Pastry flour
- 250 milliliters Beef broth
- 100 grams Whipped cream
- 1 Tbsp medium-hot Mustard
- ½ organic lemon (juiced)
- freshly ground peppers
- 2 Tbsps clarified butter
Preparation steps
1.
Boil potatoes in salted water for 25 minutes. Drain and peel.
2.
Peel and mince onion. Rinse mushrooms, wipe with a kitchen towel and cut into thin slices. Drain pickles and cut into fine strips.
3.
Rinse meat, pat dry and cut into narrow strips. Heat oil in a pan and fry meat strips over high heat for 2 minutes, remove from pan and keep warm. Dump out drippings and add butter to pan. Sauté onions and mushrooms. Sprinkle with flour, pour in broth, bring to a boil again and stir in sour cream. Continue to stir and add meat, mustard and pickles. Season with lemon juice, salt and pepper.
Heat clarified butter in another pan and fry potatoes until golden brown on all sides.
4.
Ladle beef stroganoff onto warmed plates and serve with potatoes.
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