Roast Beef with Mustard Crust and Potatoes

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Roast Beef with Mustard Crust and Potatoes
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
809
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie809 cal.(39 %)
Protein76 g(78 %)
Fat32 g(28 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A2 mg(250 %)
Vitamin D0.6 μg(3 %)
Vitamin E4 mg(33 %)
Vitamin K26.9 μg(45 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin33.6 mg(280 %)
Vitamin B₆1.3 mg(93 %)
Folate123 μg(41 %)
Pantothenic acid2.9 mg(48 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂15.1 μg(503 %)
Vitamin C65 mg(68 %)
Potassium2,694 mg(67 %)
Calcium118 mg(12 %)
Magnesium163 mg(54 %)
Iron9.7 mg(65 %)
Iodine18 μg(9 %)
Zinc14.2 mg(178 %)
Saturated fatty acids16.4 g
Uric acid409 mg
Cholesterol268 mg
Complete sugar13 g

Ingredients

for
4
For the roast
4 carrots
2 Parsnips
2 onions
4 Tomatoes
1 ⅕ kilograms Roast beef (such as Shoulder)
salt
freshly ground peppers
2 Tbsps clarified butter
150 milliliters Red wine
250 milliliters Beef broth
1 bay leaf
2 Tbsps Dijon mustard
1 Tbsp Sour cream
1 egg yolk
white peppers
For the potatoes
750 grams waxy potatoes
2 Tbsps clarified butter
salt
peppers
2 generous pinches ground Caraway
How healthy are the main ingredients?
potatoSour creamcarrotParsniponionTomato

Preparation steps

1.

For the roast: peel carrots, parsnips and onions. Chop everything coarsely. Rinse tomatoes, remove stalks and cut into pieces.

2.
Preheat the oven to 160 ° C convection preheat.
3.

Rinse and pat dry meat. Season with salt and pepper, tie with a kitchen string. Heat butter in a roasting pan and brown meat on all sides. Remove from the pan and saute vegetables (except tomatoes) in the same pan briefly. Deglaze pan with wine and add broth, bay leaf and  tomatoes. Return meat to the pan. 

4.

Whisk mustard with sour cream and egg yolk and season with pepper. Spread mixture on meat. Roast in preheated oven at 160°C (approximately 325°F) for about 2 hours and 30 minutes, add water as needed to the pan. 

5.

For the potatoes: peel potatoes and cut into bite-sized pieces. Heat clarified butter in a pan and cook potatoes until golden brown, turning. Season with salt, pepper and cumin powder.

6.

Remove pan from the oven. Remove meat and strain sauce, season to taste and thicken with cornstarch, if desired. Arrange meat and pototoes on plates and drizzle with sauce. Serve. 

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