Boiled Beef with Horseradish Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,069 cal. | (51 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 2,647 mg | (66 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 29.8 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Beef tip
- salt
- 2 cloves
- 1 bay leaf
- 1 onion
- 400 grams Waxy potatoes
- 4 carrots
- 500 grams small potatoes
- 1 Kohlrabi
- 1 small, tart Apple
- 1 tsp lemon juice
- 150 grams Crème fraiche
- 150 grams Yogurt (0.1% fat)
- 1 pc fresh Horseradish (2-3 cm or approximately 1 inch long)
- 2 Tbsps scallions
Preparation steps
Rinse beef and pat dry. Boil a large pot of water and add beef. Rinse with cold water and return to pot. Cover with cold water. Add salt and bay leaf. Press cloves into onion and add to pot. Boil and simmer for 2-2.5 hours. Skim off foam.
Peel potatoes, carrots and kohlrabi. Cut carrots into 5 cm (approximately 2 inch) long pieces and quarter kohlrabi. Cut potatoes into bite-sized pieces and add all vegetables during the last 20-25 minutes of cooking time.
Peel and grate apple. Combine with lemon juice and stir into crème fraîche and yogurt. Peel and grate horseradish. Stir about 1 tablespoon horseradish into cream, add chives and season with salt.
Season broth and remove studded onion. Remove beef and slice. Serve beef and vegetables with horseradish sauce.
