Beef with Cinnamon Onions
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 872 mg | (22 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pearl onion
- 800 grams Beef fillet
- salt
- freshly ground pepper
- 1 tsp Ground cinnamon
- 3 Tbsps vegetable oil
- 2 Tbsps butter
- 250 milliliters Vegetable broth (Instant)
- 2 Cinnamon stick
- 150 grams Crème fraiche
- 100 milliliters Red wine
- 1 Tbsp dark sauce thickener
How healthy are the main ingredients?
saltPreparation steps
1.
Peel the onions. Season the beef with salt, pepper and 1/2 teaspoon cinnamon. Heat the oil in a Dutch oven. Fry the beef on all sides, then remove it. Add the onions and butter and fry the onions on medium heat for 5 minutes until translucent. Sprinkle the cinnamon over the onions and pour in the broth. Add the cinnamon sticks and the meat back in, cover and simmer for 15-20 minutes, turning the meat once.
2.
Remove the beef and wrap in foil. Stir the creme fraiche into the gravy and bring to a boil. Season with salt and pepper. Pour in the red wine and cornstarch and stir. Slice the meat and serve with the sauce.
