Beef with Vegetables and Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20 g | (67 %) |
| Vitamin A | 7.8 mg | (975 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 111.6 μg | (186 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 37.8 μg | (84 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 3,226 mg | (81 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the beef
- 400 grams Beef bone
- salt
- 1 bunch Soup vegetables (such carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 700 grams Beef (ready to cook, such as breast, prime rib)
- 1 bay leaf
- For the herb sauce
- 60 grams mixed Fresh herbs (Chives, parsley, borage, chervil, sorrel)
- 200 grams Natural yogurt
- 100 grams Crème fraiche
- 100 grams Crème fraiche
- 2 chopped garlic cloves
- 2 hardboiled eggs
- 1 Tbsp lemon juice
- For garnishing
- 2 Tbsps Chervil
Preparation steps
For the beef: rinse beef bones and combine with plenty of water in a pot. Bring to a boil, skimming all foam. Peel and rinse soup vegetables and onion, chop coarsely. Add to the pot and add bay leaf. Rinse meat and add to the pot as well. Reduce heat and simmer for about 1 1/2-2 hours, skimming foam often.
For the vegetables: peel and rinse potatoes, cook in boiling salted water for about 30 minutes.
Peel carrots, leaving about 1 cm (approximately 1/2 inch) of green stalk.
Rinse celery and cut into rings. Blanch carrots in boiling salted water for about 4 minutes, drain and rinse in cold water, drain again. Rinse and dry scallions, cut into rings.
For the green sauce: rinse herbs, shake dry, pluck off leaves and combine with yogurt, crème fraîche, sour cream, garlic and eggs in a blender and puree. Season with salt, pepper and lemon juice.
Heat butter in a pan and saute carrots adn celery for about 3-5 minutes. Season with salt and pepper.
Drain potatoes and let evaporate shortly.
Remove meat form the pot and slice. Arrange meat, potatoes, carrots, scallions and celery on plates and drizzle with herb sauce. Garnish with chervil and serve.
