Beef with Vegetables and Sauce

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Beef with Vegetables and Sauce
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
3145
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie3,145 cal.(150 %)
Protein83.83 g(86 %)
Fat280.37 g(242 %)
Carbohydrates48.07 g(32 %)
Sugar added1.05 g(4 %)
Roughage7.2 g(24 %)
Vitamin A815.99 mg(101,999 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.21 mg(19 %)
Niacin14.3 mg(119 %)
Vitamin B₆0.33 mg(24 %)
Folate93.52 μg(31 %)
Pantothenic acid0.49 mg(8 %)
Biotin2.18 μg(5 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C27.09 mg(29 %)
Potassium448.41 mg(11 %)
Calcium387.52 mg(39 %)
Magnesium47.23 mg(16 %)
Iron12.81 mg(85 %)
Iodine3.15 μg(2 %)
Zinc0.91 mg(11 %)
Saturated fatty acids13.23 g
Cholesterol221.36 mg

Ingredients

for
6
For the beef
2 kilograms Beef tip
1 kilogram Beef bone
1 Parsnip
2 carrots
½ root Celery
2 thin sprigs Leeks
1 onion
1 tsp black peppercorns
1 bay leaf
1 tsp thyme
For the sauce
4 Tbsps Whipped cream
4 Tbsps freshly grated Horseradish
2 day-old White rolls
salt
1 pinch sugar
½ bunch Chives (cut into rings)
How healthy are the main ingredients?
LeekHorseradishWhipped creamChivesthymesugar

Preparation steps

1.

Place soup bones in a pot. Cover with water, bring to a boil, remove bones and set broth aside. Rinse bones thoroughly. Place bones into a large pot, add 3 liters (approximately 3/4 gallon) water, 1 teaspoon salt and bring to a boil. Rinse meat and add to pot, reduce heat and simmer for 2 hours, removing foam as needed.

2.

Rinse parsnip, carrots, celery and leek. Coarsely chop.

3.

Peel onion and cut in half. Saute in a frying pan. Add vegetables, leek, onion halves, spices and peppercorns to meat and simmer for another hour. Meat is done when you can easily pull apart with a fork.

4.

For the sauce, soak rolls in warm broth in first pot and whisk until smooth. Add horseradish and bring to a boil.  Add salt, sugar and cream.

5.

Remove meat and cut crosswise to the grain into finger-thick slices. Pour broth through a sieve and set aside. Place meat on a serving dish, drizzle with broth, top with horseradish sauce and add vegetables. Serve with chives.