Roast Beef with Bread Stuffing
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
559
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 24.3 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 White rolls (day-old)
- 150 milliliters milk
- ½ onion
- 1 Tbsp butter
- 1 Tbsp chopped parsley
- 1 egg
- salt
- freshly ground peppers
- 800 grams Roast beef
- 3 Tbsps Canola oil
- 400 grams Cherry tomatoes
Preparation steps
1.
Dice bread rolls coarsely. Combine in a bowl with milk, let stand for 20 minutes. Peel onion and chop finely. Heat butter in a pan and saute onion until soft. Add parsley and combine with bread. Add egg and mix well, season with salt and pepper.
2.
Rinse and dry beef, cut a pocket on the side. Season inside and out with salt and pepper. Fill with the stuffing and tie with a kitchen string. Heat oil in a roasting pan and sear roast on all sides. Rinse and dry cherry tomatoes. Add tomatoes to the pan and roast in preheated oven at 180°C (approximately 350°F) for about 35 minutes or until internal meat temperature reaches 55-57°C (approximately 131-135°F). Remove from oven and serve.
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