Beef with Polenta
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 133.6 μg | (223 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 285 μg | (95 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,480 mg | (37 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 young Leeks
- 1 carrot
- 1 pc Celery
- 300 grams Beef fillet
- freshly ground peppers
- ground coriander
- ½ l Beef broth
- salt
- 3 Tbsps fine Cornmeal
- 1 Tbsp Crème fraiche
Preparation steps
1.
Rinse the leeks, slit lengthwise and cut into rings. Peel the carrot and celery and cut into fine strips. Cut the beef into 1 cm (approximately 1/2 inch) thick slices and rub with pepper and coriander. Boil the broth. Cook the vegetables in broth for about 5 minutes. Reduce the heat, add the meat to the vegetables, allow to stand about 2 minutes over low heat and then remove meat.
2.
Pour one third of the broth from the pot in a bowl and keep the meat hot. Season the vegetables with salt, stir in cornmeal and creme fraiche and boil again. Serve together with the meat.
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