Roast Beef with Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
430
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 pcs Roast beef
- 2 Tbsps vegetable oil
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, chopped)
- 1 Tbsp Tomato paste
- 300 milliliters clear Beef broth
- 125 grams Crème fraiche
- 1 Tbsp Tarragon mustard
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped Tarragon
Preparation steps
1.
Season meat with salt and pepper and sear in a pan in hot oil on both sides. Remove and keep warm in the oven at 80°C (approximately 175°F).
2.
Sauté prepared vegetables in the pan drippings, add tomato paste, season with salt and pepper and pour in the broth. Cover and cook until vegetables are soft, about 10 minutes. Stir in creme fraiche and mustard.
3.
Top roast with the warm (not boiling) sauce and serve sprinkled with tarragon.
