Roast Beef with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram Roast beef (such as from the upper thigh)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 100 grams Porcini mushroom
- 100 grams Chanterelle
- 1 garlic clove
- 2 carrots
- 1 onion
- 1 stalk Celery
- 2 fresh bay leaves
- ½ bunch oregano
- 6 centiliters Brandy
- 150 milliliters Beef broth
- 1 tsp cornstarch (as needed)
- salt
- freshly ground peppers
Preparation steps
Rinse roast beef, pat dry, roll up and tie with kitchen twine. (If desired, fill with chopped herbs prior to rolling.) Season with salt and pepper. Heat oil in a frying pan and sear on all sides until browned. Cook in a preheated oven at 120°C (approximately 225°F) for about 45-60 minutes.
Meanwhile, trim mushrooms and cut into thick slices. Peel garlic, onion and carrots and chop finely. Rinse celery, trim and slice. Heat butter in a pan, fry mushrooms and remove from the pan. Add vegetables and bay leaves to the pan, saute briefly and then deglaze the pan with brandy. Add broth, stir and simmer for about 10 minutes. Add mushrooms again, add a little cornstarch if needed to thicken sauce and season with salt and pepper. Finally add oregano leaves.
Remove roast beef from the oven, let rest for a moment and cut into slices. Serve roast beef with mushrooms.
