Roast Beef with Onions
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.5 mg | (79 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 18.8 μg | (627 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,520 mg | (38 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 426 mg | |||
| Cholesterol | 184 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 onions
- 2 garlic cloves
- 1 ½ kilograms Roast beef (ready to cook, trimmed)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters Port wine
- 500 milliliters Beef stock
- 1 Tbsp balsamic vinegar
- 2 sprigs thyme
- 1 bay leaf
Preparation steps
1.
Preheat the oven to 160°C (approximately 350°F). Peel onions and garlic. Rinse beef, pat dry and season with salt and pepper. Heat oil in a roasting pan and fry beef on all sides in until browned. Add onions and garlic and cook briefly. Remove beef and deglaze the roasting pan with port and beef stock.
2.
Add balsamic vinegar, thyme and bay leaf and add beef to the roasting pan again. Bake in the preheated oven for 2-2.5 hours. During the cooking time, turn beef over and baste occasionally with roasting juices. Remove cooked roast from the oven, place on a plate and cut into slices, serve with roasting juices.
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