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Potato and Chanterelle Mushroom Pan with Beef
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
586
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
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).
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