Great source of Iron
Quick Beef and Mushroom Stew
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
611
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,224 mg | (31 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Beef fillet
- 2 shallots
- 300 grams button Mushroom
- 200 grams cooked Chestnuts
- 80 grams Pancetta
- 2 Tbsps vegetable oil
- 2 centiliters Brandy
- 250 milliliters Beef stock
- 150 milliliters Whipped cream
- freshly ground peppers
- rough chopped parsley (for garnish)
Preparation steps
1.
Rinse beef, pat dry and cut into strips. Peel shallots and julienne. Rinse and slice mushrooms. Dice chestnuts and pancetta.
2.
Heat oil in a pan and brown beef. Remove from pan and set aside. Add pancetta and shallots to pan and cook. Add mushrooms and cook for 1-2 minutes. Add chestnuts and deglaze with brandy. Pour in broth and simmer for 2-3 minutes. Stir in cream and return beef to pan. remove pan from heat and let sit for 3-4 minutes. Season with salt and pepper and sprinkle with parsley.
3.
Serve with rice, as desired.
