Braised Beef with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,104 mg | (28 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Beef
- 1 stalk Celery
- 1 small Kohlrabi
- 1 carrot
- 4 Tomatoes
- ⅜ l Red wine (such as Bardolino Classico Superiore)
- 250 milliliters Beef stock
- 3 Tbsps vegetable oil
- 50 grams butter
- 1 onion
- 2 garlic cloves (cut into matchsticks)
- 2 cloves
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 250 grams fresh Mushrooms (your choice)
Preparation steps
Score meat with a sharp knife at regular intervals and insert garlic pieces.
In a heavy roasting pan, heat the oil and melt the butter. Add the meat and fry until browned on all sides.
Meanwhile, prepare the vegetables. Trim celery and kohlrabi. Peel carrot and the onion. Chop all finely and and sauté in the roasting pan. Season with salt and pepper and add 2 cloves. Pour in red wine and cook until liquid evaporates.
Blanch tomatoes and peel skins. Chop the flesh into small pieces and add to the meat.
Gradually pour in beef stock. Cover and simmer for 3 hours.
Clean the mushrooms and cut into quarters.
Strain the sauce through a sieve, then season with salt, pepper and freshly grated nutmeg. Add mushrooms cook over medium-high heat until heated through.
Cut the meat into slices and serve with the sauce. Serve with freshly cooked polenta or mashed potatoes, if desired.
