Beef Stroganoff Style
Healthy, because
Even smarter
Nutritional values
The fillet of beef is a very good supplier of iron; the body needs the trace element for blood formation and oxygen transport. Beef is also rich in protein, which is a building material for the body. The chanterelles score points with digestive fibres and the amino acid tryptophane. The body uses it to produce the happiness hormone serotonin.
Depending on your preference, you can also serve the Stroganoff-style fillet with cranberries from the glass and replace the rice with potatoes.
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 600 grams Sirloin steak (ready to cook)
- 2 onions
- 250 grams Chanterelle
- 2 medium sized Pickled cucumbers
- 3 Tbsps vegetable oil
- 20 grams butter
- 1 Tbsp Pastry flour
- 300 milliliters Beef broth
- 100 grams sour Whipped cream
- 1 Tbsp medium hot Mustard
- ½ organic lemon (juice)
- freshly ground peppers
- 2 Pear
- 8 Tbsps Apple jelly
- 4 sprigs parsley
Preparation steps
Cook the rice in a saucepan with 500 ml (approximately 17 ounces) of salted boiling water until tender.
Peel the onions and chop finely. Clean the mushrooms with a damp paper towel. Cut the pickles lengthwise into sticks, then into very thin slices. Rinse the meat, pat dry, and cut into narrow strips. Heat the oil in a pan and saute the meat in batches over high heat 2 minutes, remove from the pan and keep warm. Pour the oil out of the pan, place the butter in the pan, and sauté the onions and mushrooms utnil the onions are translucent. Sprinkle the flour over, pour in the broth and bring to a boil. Stir in the sour cream, reduce to a simmer and cook, stirring all the while until thick and creamy. Add the meat, mustard and pickles and season with lemon juice, salt and pepper. Rinse the pear, cut into quarters, remove seeds and cut into wedges and toss with some lemon juice. Spread the rice on plates, top with the meat mixture and serve garnished with apple jelly, pear slices and parsley.
