Roast Beef and Vegetables with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,240 cal. | (59 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 87 g | (75 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 74.6 μg | (124 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 28.9 mg | (241 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 2,185 mg | (55 %) | ||
| Calcium | 523 mg | (52 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 40.7 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the beef
- 800 grams Beef
- salt
- freshly ground peppers
- 2 tsps Mustard
- 4 Tbsps vegetable oil
- 1 Tbsp dried herbes de Provence
- 1 day-old White roll
- 1 bunch parsley
- 2 onions
- 2 garlic cloves
- 2 Tbsps butter
- 200 grams Veal sausage
- 1 egg
- Nutmeg
- 750 milliliters Beef broth
- For the potatoes
- 600 grams potatoes
- butter (for greasing)
- 300 grams Whipped cream
- 125 grams grated Gruyere
- Nutmeg
- For the vegetables
- 1 bunch scallions
- 1 small Eggplant
- 1 Zucchini
- 1 red, yellow, green Bell pepper
- 3 Tomatoes
- 3 garlic cloves
- 1 tsp pickled green peppers
- For the garnish
- 3 Tbsps finely chopped parsley
Preparation steps
For the beef: Preheat the oven to 180°C (approximately 350°F). Rinse beef and pat dry.
Cut a pocket into beef. Season with salt and pepper and coat the inside of the pocket with mustard. Combine 2 tablespoons oil and herbs of Provence. Soak bread in water. Rinse, shake dry and mince parsley leaves. Peel and mince onions and garlic. Heat butter in a pan and sweat onions, garlic and parsley, season with salt and pepper and let rest briefly. Squeeze liquid from bread and combine with onion mixture, sausage meat and egg. Season with nutmeg, salt and pepper. Stuff into beef pocket and secure with kitchen twine. Brush beef with herbal oil. Heat remaining oil in a roasting pan and sear meat on all sides. Deglaze with broth, cover and roast for about 1 - 1 1/2 hours. Baste with pan juices throughout.
For the potatoes: Rinse, peel, thinly slice and lightly salt potatoes. Layer in a buttered baking dish. Combine cream and gruyère, season with salt, pepper and nutmeg and pour over potatoes. Place gratin in oven with beef and bake for 35-40 minutes.
For the vegetables: Rinse scallions and slice greens. Peel and chop onions. Rinse eggplant and zucchini, trim ends and cut into large pieces. Rinse peppers, cut in half, remove seeds and ribs and cut into large pieces. Rinse, core and slice tomatoes. Peel and mince garlic. Combine all revetables and add to roast 25 minutes before the end of cooking.
Remove roast from oven, sprinkle with parsley and cut into thick slices. Serve with vegetables and potatoes au gratin.
