Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.2 mg | (210 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,830 mg | (46 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Roast beef (trimmed, ready to cook)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 Tbsp sharp Mustard
- 4 carrots
- 4 Parsnips
- 2 onions
- 400 milliliters Beef broth
- 2 Tbsps 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.
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