Roast Beef with Onion Sauce and Vegetable Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,145 cal. | (55 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 2,040 mg | (51 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 424 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 21 g |
Ingredients
- 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
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.
