Roast Beef with Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,801 mg | (45 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 15 grams dried Porcini mushroom
- 4 onions
- 1 kilogram Roast beef (Eg Semerrolle)
- salt
- peppers
- 2 Tbsps clarified butter
- 1 bay leaf
- 1 sprig rosemary
- 750 grams Beets
- 2 tsps Caraway
- 150 grams Crème fraiche
- 2 tsps Pastry flour
Preparation steps
Soak the porcini for 20 minutes in 400 ml (approximately 1 1/2 cups) of lukewarm water. Peel and chop the onion finely. Rub the meat with salt and pepper. Heat the butter in a Dutch oven and brown the meat on all sides. Add the bay leaf, rosemary and onion to the pot. Add the porcini along with the soaking water to the pot. Cover and cook in a preheated oven at 200°C (approximately 400°F) for 90 minutes.
Place the beets in a saucepan and cover with water. Add the caraway to the pan and boil the beets for 45-60 minutes. Rinse the beets with cold water and peel and cut into small pieces. Add the beets to the meat after 1 hour of cooking. Mix the crème fraîche with the flour and combine with the beets. Cook for 2-3 minutes. Season with salt and pepper. Remove the bay leaf and rosemary.
Let the meat rest for 10 minutes before slicing. Serve with the beets and potatoes or dumplings.
