Potato and Chanterelle Mushroom Pan with Beef

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Potato and Chanterelle Mushroom Pan with Beef
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
586
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie586 cal.(28 %)
Protein29 g(30 %)
Fat37 g(32 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.9 μg(15 %)
Vitamin E1.5 mg(13 %)
Vitamin K28.7 μg(48 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin22.6 mg(188 %)
Vitamin B₆0.9 mg(64 %)
Folate80 μg(27 %)
Pantothenic acid5 mg(83 %)
Biotin25.6 μg(57 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C52 mg(55 %)
Potassium1,600 mg(40 %)
Calcium40 mg(4 %)
Magnesium89 mg(30 %)
Iron12.5 mg(83 %)
Iodine12 μg(6 %)
Zinc6.2 mg(78 %)
Saturated fatty acids19.1 g
Uric acid170 mg
Cholesterol102 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
500 grams fresh Chanterelle (to taste more)
800 grams small waxy potatoes
salt
80 grams streaky, smoked Bacon
400 grams Beef fillet (tail)
4 Tbsps clarified butter
2 onions
freshly ground peppers
½ bunch fresh Chives
½ bunch fresh parsley
How healthy are the main ingredients?
potatoChanterelleChivesparsleysaltonion

Preparation steps

1.

Trim and brush the chanterelle mushrooms. Peel the potatoes and cut into slices, blanch for about 6 minutes in boiling salted water. Dice the bacon. Heat 2 tablespoons of butter in a pan and fry the bacon in it. Remove the bacon and set aside. Put the potatoes into the same pan and saute over moderate heat for about 20-30 minutes, while stirring. Season with salt and pepper.

2.

Meanwhile, rinse the beef, pat dry, remove the fat and tendons, and cut into bite-size pieces.

Heat the remaining butter in a separate pan and fry the beef around sharply. Wrap the beef in aluminum foil and let stand for about 10-15 minutes in a preheated oven at 80°C (fan: 60°C, gas mark 1) (approximately 175°F).

Peel the onions and cut lengthwise into slices. Add the chanterelle mushrooms and onions in the pan in which the beef was fried and fry for 5 minutes while stirring. Season with salt and pepper.

Remove the meat from the oven and add it to the the mushroom mixture along with the potatoes, and mix. Cook at low heat. Rinse the herbs and shake dry. Cut the chives in small rings and chop the parsley. Mix the herbs with the beef-potato pan and serve immediately.

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