Beef with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 9 μg | (300 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,859 mg | (46 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meat
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 1 garlic clove
- 750 grams Beef (such as rump roast)
- salt
- 40 milliliters Vinegar
Preparation steps
For the meat, rinse soup vegetables, trim and coarsely chop. Peel onions and cut in half. Boil spices, onions and soup vegetables in a large pot with about 2 liters (approximately 64 ounces) of water, salt and vinegar. Add beef to the pot, so that it is covered with water, and simmer for approximately 1 hour 30 minutes.
Meanwhile, for the vegetables, peel carrots, parsnips and kohlrabi, cut lengthwise into slices and then cut into thin strips. Rinse leeks, trim and cut into equally long, fine strips. Heat oil in a pan, sauté prepared vegetables and season with salt and pepper. Deglaze the pan with some cooking liquid from the beef and let simmer for 10-15 minutes. Cut beef into slices. Arrange the vegetables on a plate and serve with sliced beef. Serve garnished with chives.
