Roast Beef with Onion Sauce and Vegetable Rice

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Roast Beef with Onion Sauce and Vegetable Rice
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Health Score:
69 / 100
2 h. 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,145 cal.(55 %)
Protein67 g(68 %)
Fat40 g(34 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K13.6 μg(23 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin29.4 mg(245 %)
Vitamin B₆1.1 mg(79 %)
Folate63 μg(21 %)
Pantothenic acid2.6 mg(43 %)
Biotin26.5 μg(59 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C18 mg(19 %)
Potassium2,040 mg(51 %)
Calcium168 mg(17 %)
Magnesium189 mg(63 %)
Iron10.4 mg(69 %)
Iodine44 μg(22 %)
Zinc12.6 mg(158 %)
Saturated fatty acids21.5 g
Uric acid424 mg
Cholesterol174 mg
Complete sugar21 g


For the roast beef
1 kilogram lean Roast beef
Salt and freshly ground pepper
20 grams - Fat
250 milliliters dry Red wine
2 each whole allspice and bay leaves
500 grams onions
1 Tbsp butter
250 milliliters Beef broth
Pastry flour
1 cup Crème fraiche
dried thyme
For the vegetable rice
2 carrots
150 grams Pumpkin
1 onion
2 Tbsps vegetable oil
250 grams short grain rice
50 grams raisins
Salt and freshly ground pepper
white wine
Vegetable broth
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Preparation steps


For the roast beef, rinse the meat and pat dry. Season with salt and pepper. Heat butter or oil in a roasting pan and brown the meat on all sides. Deglaze with red wine. Add allspice and bay leaves and roast in preheated 200°C (approximately 400°F) oven for 2 hours. Baste the roast occasionally with the red wine.


For the onion sauce, peel the onions and cut into slices. Heat in a skillet and saute the onions until browned. Deglaze with the broth, bring to a boil and simmer for about 45 minutes over medium heat.


Remove the roast from the oven and transfer to a platter. Keep warm. Sift the flour over the pan drippings and stir in. Spoon drippings into the onions. Bring to a boil over high heat. Season with salt, pepper and thyme. Stir in crème fraîche.


For the vegetable rice, rinse and finely chop vegetables. Heat oil in a pan and sauté the rice in it. Rinse raisins, drain well and add along with the vegetables to the rice. Season with salt and pepper. Deglaze with white wine and vegetables. Cover and cook about 45 minutes.


Cut the roast into slices and serve with the sauce and the rice.