Pot Roast with Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 951 cal. | (45 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 28 mg | (233 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,109 mg | (53 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the roast
- 1 ½ kilograms Beef
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- For the gravy
- 40 grams clarified butter
- ¼ l Beef broth
- 50 grams raisins
- salt
- freshly ground peppers
- sugar
- 1 Tbsp dark sauce thickener
- 2 Tbsps almonds (planed and roasted)
- For the dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- 1 bunch parsley (chopped)
- salt
- 2 Tbsps cornstarch
- 2 slices white bread
- 2 Tbsps butter
Preparation steps
For the marinade: Rinse meat, pat dry, tie with kitchen string and place in a bowl with a lid. Peel onions and season with cloves. Rinse, trim and coarsely chop soup vegetables. Combine 1 1/2 liters (approximately 6 1/4 cups) of water, red wine, vinegar and spices in a saucepan, bring to a boil, let cool and pour over the meat. Cover and marinate in refrigerator overnight.
For the gravy: Remove meat from marinade and fry meat on all sides in hot oil in a large roasting pan. Deglaze with broth and simmer for 2 hours at medium heat at about 180°C (approximately 350°F). Remove the meat and cover in aluminum foil for 10 minutes and let rest. Pour 1/8 of marinade through a sieve and add to cooking liquid. Add raisins. Season with salt, pepper and sugar. Stir in cornstarch to desired thickness and simmer for 5 minutes.
For the dumplings: Peel and rinse potatoes and boil in salted water for about 25 minutes until cooked. Remove and press hot potatoes through a ricer. Combine with flour, eggs and salt to a dough.
Remove crust from bread, cut into small cubes and fry in butter until golden brown. Remove and drain on paper towel, then mix with parsley.
Bring a large amount of salted water to a boil. Mix cornstarch with cold water and add into the hot water. With wet hands form the potato dumplings. Make a well in the center of each and add a bit of toasted white bread cubes. Simmer dumplings in the boiling salted water for about 20 minutes and leave until done.
Slice the meat and serve with gravy and dumplings. Sprinkle with almonds and serve with cabbage as desired.
