Roast Beef in Tomato-caper Sauce
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(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
54
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 54 cal. | (3 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 291 mg | (7 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 slices Roast beef (125 grams)
- Salt and peppers
- 1 each garlic clove and onions
- 1 Tbsp Tomato paste
- 1 can peeled Tomatoes
- 2 Tbsps Caper
- 50 grams black olives
- 1 pinch sugar
- 1 Tbsp chopped parsley
Preparation steps
1.
Season beef with salt and pepper. In a large nonstick pan, heat 4 tablespoons olive oil. Sear beef on all sides.
2.
Peel and dice onion and garlic. Sauté onion and garlic in remaining olive oil until golden. Stir in tomato paste and sauté briefly. Add tomatoes with their liquid, crushing them with a wooden spoon. Simmer until thickened. Stir in capers and olives.
3.
Season sauce with salt, pepper and sugar. Slice meat and place in sauce. Cover and simmer over low heat, about 20 minutes. Serve sprinkled with parsley.
