Beef Stroganoff with Rice
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
601
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 601 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Long grain rice
- salt
- 500 grams Beef fillet (trimmed)
- 2 shallots
- 250 grams button Mushroom
- 2 Tbsps vegetable oil
- 2 centiliters Brandy
- 200 milliliters Beef stock
- 1 Tbsp sharp Mustard
- 150 grams Whipped cream
- freshly ground peppers
Preparation steps
1.
Rinse the rice in a sieve. Bring approximately 500 ml (approximately 2 cups) of water to boil with a pinch of salt. Sprinkle in the rice, cover and simmer on low heat for about 20 minutes.
2.
Rinse the beef, pat dry and cut into strips. Peel the shallots, then halve and cut into strips. Clean the mushrooms and cut into slices.
3.
Brown the meat in a pan in hot oil in portions, then remove from the pan. Briefly sweat the shallots using the oil from the pan. Add the mushrooms and cook for 1-2 minutes. Deglaze with the brandy.
Pour in the beef stock and simmer gently for 2-3 minutes. Stir in the mustard and the cream and place the meat in the sauce. Remove from heat and allow to rest only 3-4 minutes. Season with salt and pepper.
4.
Serve with the rice.
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