Beef with Vegetables

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Beef with Vegetables
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
638
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie638 kcal(30 %)
Protein67.82 g(69 %)
Fat23.24 g(20 %)
Carbohydrates39.63 g(26 %)
Sugar added0 g(0 %)
Roughage9.98 g(33 %)
Vitamin A1,362.24 mg(170,280 %)
Vitamin D0 μg(0 %)
Vitamin E3.03 mg(25 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.25 mg(10 %)
Vitamin B₆0.22 mg(16 %)
Folate105.13 μg(35 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.76 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C34.57 mg(36 %)
Potassium1,379.41 mg(34 %)
Calcium91.41 mg(9 %)
Magnesium49.29 mg(16 %)
Iron13.13 mg(88 %)
Iodine1.5 μg(1 %)
Zinc0.95 mg(12 %)
Saturated fatty acids7.8 g
Cholesterol133.93 mg

Ingredients

for
4
Ingredients
1 kilogram
Roast beef (trimmed, ready to cook)
2 tablespoons
1 tablespoon
sharp Mustard
4
4
2
400 milliliters
2 tablespoons
freshly chopped Fresh herbs (Thyme and marjoram)

Preparation steps

1.

Preheat the oven to 140°C (approximately 285°F).

2.

Rinse the roast and pat dry. Season with salt and pepper and in a roasting pan, roast with oil until brown.

3.

Peel and coarsely cut the carrots, parsley roots and onion. Distribute over the meat and fry for 2-3 minutes, then cook altogether in the oven for about 50 minutes (depending on meat thickness and desired level of rawness; internal temperature: about 55 ° C, approximately 130°F). After about 15 minutes pour some broth over the meat. Repeat frequently.

4.

Add the herbs to the vegetables and season. Slice the roast and serve.