Beef with Dill Sauce and Dumplings

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Beef with Dill Sauce and Dumplings
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
1016
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,016 cal.(48 %)
Protein64 g(65 %)
Fat63 g(54 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.8 mg(23 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.3 mg(203 %)
Vitamin B₆0.6 mg(43 %)
Folate74 μg(25 %)
Pantothenic acid1.6 mg(27 %)
Biotin19.9 μg(44 %)
Vitamin B₁₂11.8 μg(393 %)
Vitamin C8 mg(8 %)
Potassium1,274 mg(32 %)
Calcium175 mg(18 %)
Magnesium88 mg(29 %)
Iron6.3 mg(42 %)
Iodine16 μg(8 %)
Zinc10.4 mg(130 %)
Saturated fatty acids30.8 g
Uric acid242 mg
Cholesterol286 mg
Complete sugar11 g

Ingredients

for
4
For the beef
2 onions
200 grams carrots
1 bay leaf
1 tsp dried thyme
1 Tbsp peppercorns
1 tsp salt
1 kilogram Beef tip
For the dumplings
5 day-old White rolls
200 milliliters milk
2 eggs
40 grams butter
salt
10 grams butter (to grease towel)
For the dill sauce
1 bunch Dill
1 ½ Tbsps butter
2 Tbsps Pastry flour
100 milliliters milk
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
carrotDillthymeonionsaltegg

Preparation steps

1.

For the beef, cut onions in half and roast cut sides in a large dry frying pan.

2.

Peel and slice carrots. Add carrots, bay leaf, thyme, peppercorns and salt to pan with onions.

3.

Rinse meat and add to pan with 2-3 liters (approximately 8-12 cups) cold water. Bring to a boil, uncovered, skimming foam if necessary. Cover pan and simmer over low heat 2 to 2 1/2 hours.

4.

For the dumplings, remove crusts from bread, cut into cubes and soak in hot milk. Separate eggs and beat butter and salt into yolks until creamy. Mix soaked bread into egg yolk mixture and let stand about 10 minutes.

5.

Scald a large kitchen towel in boiling water and wring out. Boil a large saucepan of water with 2 tablespoons salt. Beat egg whites until stiff and fold into bread mixture. Grease kitchen towel with melted butter. Form dumpling dough into a log 6-7 cm (approximately 2 1/2 to 1 3/4 inches) thick and set in center of greased towel. Roll dough in towel and tie ends closed with kitchen twine. Lower wrapped dough into boiling water and simmer until done, about 40 minutes.

6.

Remove beef from pan and cover with aluminum foil to keep warm. Strain pan juices, measuring about 600 ml (approximately 2 1/2 cups) for the gravy.

7.

For the dill sauce, rinse dill, shake dry and chop finely. Melt butter in a saucepan and whisk in flour. Deglaze pan with broth and continue whisking so no lumps form. Pour in cream, stir in dill and season with salt, pepper and nutmeg. Simmer dill sauce 5-8 minutes over medium heat.

8.

Remove cloth from dumpling log and cut into slices. Cut beef into slices and serve with dumplings and dill sauce.

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