Beef with Herb Sauce and Potatoes

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Beef with Herb Sauce and Potatoes
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Calories:
1397
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,397 cal.(67 %)
Protein59 g(60 %)
Fat115 g(99 %)
Carbohydrates33 g(22 %)
Sugar added1 g(4 %)
Roughage7 g(23 %)
Vitamin A1.3 mg(163 %)
Vitamin D2.7 μg(14 %)
Vitamin E8.2 mg(68 %)
Vitamin K51.1 μg(85 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.2 mg(109 %)
Niacin25.7 mg(214 %)
Vitamin B₆1 mg(71 %)
Folate200 μg(67 %)
Pantothenic acid3.4 mg(57 %)
Biotin29.9 μg(66 %)
Vitamin B₁₂11.9 μg(397 %)
Vitamin C73 mg(77 %)
Potassium1,807 mg(45 %)
Calcium461 mg(46 %)
Magnesium113 mg(38 %)
Iron14.7 mg(98 %)
Iodine21 μg(11 %)
Zinc13 mg(163 %)
Saturated fatty acids53.5 g
Uric acid297 mg
Cholesterol511 mg
Complete sugar13 g

Ingredients

for
4
For the beef
1 kilogram Beef brisket
2 bay leaves
2 cloves
1 stalk Leeks (diced)
For the sauce
500 grams mixed Fresh herbs
1 onion
1 garlic clove
250 grams Whipped cream
125 grams Mayonnaise (from a jar)
1 Tbsp White vinegar
4 eggs
1 Tbsp vegetable oil
1 pinch sugar
500 grams waxy potatoes
2 Tbsps butter
salt
peppers (freshly ground)
How healthy are the main ingredients?
potatoLeekWhipped creamMayonnaisesugarcloves

Preparation steps

1.

For the beef: Rinse the brisket, place in a large pot, cover with water and bring to a boil, then pour out the water. Cover brisket with cold water and reheat. Add bay leaf, cloves and diced leek, return to a boil, then cook over low heat for about 2 hours. Skim the foam repeatedly while cooking. After an hour of cooking time add 1 teaspoon salt.

2.

For the sauce: Cook the eggs until hard boiled, rinse and peel. Rinse the herbs, pluck from the stems and finely chop. Peel onion and garlic and finely chop. Mix with sour cream and mayonnaise  and season with salt, pepper and vinegar. Halve the eggs, scoop out the yolks, scrape yolks through a sieve into the oil. Mix with the herbs into the sauce. Chop the egg whites finely and stir into sauce. Scrub the potatoes and cook for 25 minutes in boiling salted water, remove, let moisture evaporate, peel and brown in a skillet in hot butter.

3.

Remove the meat from the broth, let rest a bit, then cut into slices and serve with sauce and the potatoes.

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