Roast Beef with Noodles and Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 38.2 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,220 mg | (31 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 22 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the roast
- 1 large onion
- 1 carrot
- ½ Celery root
- 1 Parsnip
- 500 grams cooked Roast beef (cut into 1 cm or 1/2 inch thick slices)
- clarified butter (for frying)
- 0.38 l Broth
- 1 bay leaf
- 1 tsp salt
- freshly ground peppers
- 30 grams butter
- ½ lemon
- 1 tsp Mustard
- 1 tsp Pastry flour
- ¼ l Sour cream
- 1 Tbsp chopped parsley
- 1 Tbsp Caper (to taste)
- For the noodles
- 300 grams Tagliatelle
- butter
Preparation steps
For the roast, peel the onion and cut into thin half-rings.
Peel the carrot, celery root and parsnip and cut each into fine strips.
Pound the meat slices flat. In a Dutch oven, heat some clarified butter and brown the meat pieces for 1-2 minutes, remove and set aside.
Add half of the vegetable tto the pan, pour in the broth, add the bay leaf and season with salt and pepper.
Place the meat back into the pot, cover and cook over low heat for about 2 hours.
For the noodles, bring salted water to a boil in a pot.
Cook the noodles according to the package directions until al dente, rinse and drain.
Melt 30 grams (2 tablespoons) of butter in another saucepan and cook the rest of the vegetables until al dente, adding about 2 tablespoons of water and the lemon zest.
Remove the meat from the pot, cover and keep warm.
Puree the vegetables from the pot and heat with the mustard, lemon juice and about 2 tablespoons of water.
Whisk the flour with spoonfuls of sour cream into the sauce, heat through and then add the rest of the sour cream.
In a large skillet, melt the butter, place the noodles in the butter and swirl to coat.
Arrange the meat on a platter, pour the sauce over the meat and spread the steamed vegetable strips around the plate. Garnish with capers and serve with noodles.
