Roast Beef with Crispy Onions and Rosemary Potatoes

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Roast Beef with Crispy Onions and Rosemary Potatoes
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
395
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie395 cal.(19 %)
Protein10 g(10 %)
Fat23 g(20 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.5 mg(38 %)
Vitamin K10.1 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.4 mg(29 %)
Folate22 μg(7 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C32 mg(34 %)
Potassium813 mg(20 %)
Calcium35 mg(4 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine8 μg(4 %)
Zinc1.8 mg(23 %)
Saturated fatty acids8.1 g
Uric acid65 mg
Cholesterol35 mg
Complete sugar3 g

Ingredients

for
4
For the roast beef
4 slices Roast beef
2 large onions
2 Tbsps Pastry flour
salt
peppers
2 Tbsps vegetable oil
3 Tbsps butter
l Beef broth (from a jar)
For the rosemary potatoes
800 grams waxy Boiled potato (cooked and cooled)
3 tsps chopped rosemary
3 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilrosemaryonionsalt

Preparation steps

1.

For the roast beef: Rinse the beef slices, pat dry, pound flat and trim fat. Season with salt and pepper to taste. Coat 1 side of the beef slices with the flour. Peel the onions and cut into thin rings. Heat the oil in a skillet. Add the beef and cook on the floured side for 4 minutes. Turn the beef and cook for another 3 minutes. Remove and set aside.

Heat 2 tablespoons of the butter in another skillet. Add the onions and cook until golden.

Pour the vegetable broth into the beef skillet and stir to pull the browned bits from the bottom of the pan. Stir in the remaining tablespoon of butter. Pour over the beef slices and garnish with the fried onions.

2.

For the rosemary potatoes: 

3.

Peel the potatoes and quarter lengthwise or cut into wedges.

4.

Heat the oil in a large skillet set over medium heat. Add the potatoes and cook until golden brown. Sprinkle with the rosemary, and season with salt and pepper to taste. Serve with the beef.