Roast Beef with Pappardelle and Vegetables

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Roast Beef with Pappardelle and Vegetables
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
486
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie486 cal.(23 %)
Protein16 g(16 %)
Fat22 g(19 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A2 mg(250 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.1 mg(18 %)
Vitamin K57.1 μg(95 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.6 mg(43 %)
Folate143 μg(48 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C38 mg(40 %)
Potassium1,165 mg(29 %)
Calcium160 mg(16 %)
Magnesium84 mg(28 %)
Iron2.8 mg(19 %)
Iodine15 μg(8 %)
Zinc2.9 mg(36 %)
Saturated fatty acids13.1 g
Uric acid154 mg
Cholesterol64 mg
Complete sugar14 g

Ingredients

for
4
For the beef
4 slices Roast beef
1 Tbsp clarified butter
200 grams onions
2 carrots
1 Parsnip
1 sprig marjoram
1 sprig parsley
¼ tsp ground paprika
½ organic lemon (zested)
l Veal broth (from a jar)
120 grams Sour cream
50 grams butter
1 Tbsp Caper
For the pappardelle and vegetables
2 carrots
1 stalk Leeks
1 pc Celery
1 Parsnip
200 grams Tagliatelle
How healthy are the main ingredients?
LeekonionSour creamCelerymarjoramparsley

Preparation steps

1.

For the beef, rinse beef slices, pat dry and pound flat between 2 pieces of plastic wrap. Season meat lightly with salt and pepper. Heat the clarified butter in a roasting pan and fry the meat on both sides, remove and set aside. Peel the onions and chop. Peel, rinse and chop carrots and parsnip. Sauté in the roasting pan in clarified butter briefly. Add spices and return the slices of roast beef to the pan with the accumulated meat juices. Add veal broth. Cover and simmer for 50 minutes in a preheated oven at 200°C (approximately 400°F).

2.

For the pappardelle and vegetables, rinse and trim parsnip, carrots, celery and leek and cut into thin strips. Blanch vegetables for 4 minutes in boiling salted water, remove, rinse with cold water and drain. Remove roasting pan from the oven, remove meat from the vegetable sauce and keep warm. Puree vegetable sauce with an immersion blender and strain through a sieve into a saucepan. Stir in sour cream and simmer the sauce until warmed through. Stir in the cold butter.

3.

Cook the pappardelle according to package directions.

4.

Season sauce with salt and pepper. Mix half of the vegetables into the sauce with the capers. Arrange roast meat and remaining vegetables on a platter and serve with the pappardelle and sauce.