Roast Beef with Pappardelle and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 57.1 μg | (95 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,165 mg | (29 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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)
- ⅖ 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
Preparation steps
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).
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.
Cook the pappardelle according to package directions.
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.
