Roast Beef with Mushroom Sauce, Brussels Sprouts and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,084 cal. | (52 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 181.5 μg | (303 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 8.5 μg | (283 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 1,850 mg | (46 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the roast beef
- 1 kilogram Beef (rib roast)
- 750 milliliters Red wine
- 6 peppercorns
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 bay leaf
- salt
- freshly ground peppers
- 4 Tbsps sunflower oil
- 2 Tbsps balsamic vinegar
- 1 bunch Soup vegetables
- 2 onions
- 2 Tomatoes
- 1 Veal bone
- 3 Tbsps Crème fraiche
- 200 grams mixed Wild mushroom
- 20 grams butter
- For the spaetzle
- 600 grams Pastry flour
- 3 eggs
- 125 milliliters water
- 80 grams butter
- salt
- 3 Tbsps chopped Hazelnuts (toasted)
- For the Brussels sprouts
- 600 grams Brussels sprouts
- 20 grams butter
- Nutmeg
- salt
- freshly ground peppers
Preparation steps
Combine the wine, peppercorns, rosemary, thyme and bay leaf and meat and marinate for at least 2 days.
Preheat the oven to 170°C (approximately 325°F).
Remove the meat from the marinade and pat dry with paper towels. Truss with butcher's twine and season with salt and pepper.
Rinse the soup vegetables, peel and chop. Peel the onion and cut into quarters. Halve the tomatoes, remove the seeds and chop. Heat the oil in a Dutch oven and brown the meat on all sides. Deglaze with 200 ml (approximately 3/4 cup) marinade and the vinegar. Boil down slightly over medium heat. Add the vegetables and veal bone. Strain in the remaining marinade. Bring to a boil then cover and transfer to the oven to cook for 3 hours, basting occasionally.
Wipe any dirt from the mushrooms. Melt the butter in a saucepan and sauté the mushrooms.
Remove the meat from the pot and let stand briefly. Remove the bones from the sauce. Strain the braising liquid through a strainer into the mushrooms. Stir in the crème fraîche and season with salt and pepper.
For the spaetzle: mix the flour, eggs, water and butter together until bubbly. Press through a spaetzle press into boiling salted water and cook until the dumplings rise to the surface. Remove with a slotted spoon, rinse under cold water and drain. Melt the butter in a pan, sauté the spaetzle then mix in the hazelnuts.
For the Brussels sprouts: Rinse and trim the Brussels sprouts. Cook in boiling salted water for 8 minutes. Drain then sauté in melted butter and season with salt, pepper and nutmeg.
Slice the roast and serve with spaetzle, Brussels sprouts and the pan sauce.
