Roast Beef with Green Beans and Riced Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 62.7 μg | (105 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 12.7 μg | (423 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,117 mg | (53 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (trimmed and tied with kitchen twine)
- salt
- 1 tsp Caraway
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 400 milliliters Beef broth
- 800 grams starchy potatoes
- 200 milliliters milk
- 5 Tbsps butter
- Nutmeg (ground)
- 600 grams green Beans
- 4 Cherry tomatoes
Preparation steps
Preheat the oven to 140°C (approximately 275°F)
Rinse the roast and pat dry. Rub with salt, cumin and pepper. Brown all sides in hot oil and remove from the pan. Place on a baking sheet and cook for about 50 minutes in the oven, depending on meat thickness and desired doneness.
Add red wine to the pan and deglaze. Add the broth and simmer for about 10 minutes. Season the gravy with salt and pepper and keep warm.
Peel, rinse and coarsely chop the potatoes. Boil in salted water about 20 minutes until soft. Drain and press through a potato ricer into a pot. Heat and stir in the milk with the butter. Season with salt and nutmeg.
Rinse and trim the beans, blanch in salted water for about 8 minutes until al dente. Then melt remaining butter in a pan, sautee the beans along with the rinsed cherry tomatoes for about 2 minutes. Add salt and pepper.
Remove the roast from the oven and remove the kitchen string. Let it rest briefly and slice. Serve with the sauce, the potatoes and the beans.
