Roast Beef with Potato Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,308 cal. | (62 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 18.6 μg | (620 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 3,133 mg | (78 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 207 mg | (69 %) | ||
| Iron | 14 mg | (93 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 531 mg | |||
| Cholesterol | 365 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the meat
- 1 ½ kilograms Beef (ready to cook, shoulder)
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- For the gravy
- 40 grams clarified butter
- 250 milliliters Beef broth
- 2 Tbsps Tomato paste
- 2 slices Black bread
- For the potato dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- 2 Tbsps cornstarch
- For the sauce
- salt
- freshly ground peppers
- sugar
- 75 grams sour Whipped cream
Preparation steps
For the meat: Rinse meat under cold water, pat dry, tie with kitchen string and place in a bowl with a lid.
For the marinade: Peel onions and poke with cloves. Rinse, trim and coarsely chop the soup vegetables. Add both with 1.5 liters (approximately 6 1/4 cups) of water, wine, vinegar and spices in a saucepan, bring to a boil, let cool and pour over the meat. Cover and marinate in the refrigerator for three days, while turning ocassionally. After marinating time, remove meat, pat dry and sear in hot fat on all sides.
For the gravy: Deglaze with broth and 250 ml (approximately 1 cup) marinade, add tomato paste and crumbled rye bread and stew over medium heat for 2 hours.
For the potato dumplings: Peel potatoes, rinse and cook for 20 minutes in salted boiling water. Drain and press hot potatoes through a ricer. Combine with flour, eggs and salt into a dough. Bring a large amount of salted water to a boil. Mix cornstarch with cold water and add to the hot water.
With wet hands, form potato dumplings from the dough and leave to cook for 20 minutes in the hot water. Remove meat and let rest in aluminum foil for 10 minutes.
For the sauce: Strain gravy through a sieve and season with salt, pepper and sugar. Stir in sour cream and warm slightly. Cut marinated beef into slices, serve with dumplings on a plate and pour over the sauce. Serve immediately.
