Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
347
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 117.7 μg | (196 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,373 mg | (34 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 332 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 thin Leeks
- 2 carrots
- 1 pc Celery root
- 600 grams Beef fillet
- ground cilantro
- 1 l Beef broth
- salt
- freshly ground peppers
- 5 Tbsps fine Cornmeal (Instant)
- 2 Tbsps Crème fraiche
Preparation steps
1.
Rinse leeks, trim and cut the white and light green portions diagonally into rings. Peel carrots and celery and cut into thin strips.
2.
Cut beef into 0.5 cm (approximately 1/4-inch) thick slices and rub with pepper and cilantro. Bring the broth to a boil and cook the vegetables about 5 minutes, then reduce the heat, add the beef to the vegetables and cook, covered, over low heat for about 2 minutes.
3.
Pour 1/3 of the broth into a bowl and add the beef and half of the vegetables. Keep warm. Mix the rest of the vegetables with cornmeal and creme fraiche, stir well, bring to a boil again, and cook until tender. Season with salt and pepper and serve with the beef.
