Viennese Beef with Wilted Romaine Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 985 cal. | (47 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 21.6 mg | (180 %) | ||
| Vitamin K | 74.5 μg | (124 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,546 mg | (39 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 kilogram lean Beef (soup meat)
- 1 onion
- 1 bunch Soup vegetables (such as carrot, lek, parsnip or celery)
- 1 bay leaf
- 3 day-old White rolls
- 250 milliliters milk
- 1 garlic clove
- 2 hard-boiled egg yolks
- 0.13 l vegetable oil
- 3 Tbsps White vinegar
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 3 Tbsps Sour cream
- 2 bunches Chives (finely chopped)
- 1 head Romaine lettuce
- 2 Tbsps butter
- 1 Tbsp Pastry flour
Preparation steps
Boil 2.5 liters (approximately 2 1/2 quarts) water in a large pot. Add onion, soup vegetables and bay leaf to pot. Rinse meat, pat dry, add to pot and simmer 1 1/2 to 2 hours. Slice bread and soak in milk for 30 minutes.
For the chive sauce, rub a mixing bowl with a peeled garlic clove. Place soaked bread and hard-boiled egg yolks in garlic-rubbed bowl and puree with an immersion blender. Slowly stir in oil and white wine and mix well. Season with salt, pepper and sugar. Stir in the sour cream and chives.
For the salad, rinse and drain lettuce and cut into finger-thick strips. Wilt lettuce in boiling water for 1 minute. Drain lettuce in a colander, rinse with cold water and drain well.
Melt butter in a saucepan and add flour. Slowly pour 250 ml (approximately 1 cup) broth into saucepan and bring to a boil, whisking constantly. Simmer over low heat for 2-3 minutes. Add lettuce strips to saucepan and season with salt and pepper.
Cut beef into slices and sprinkle with hot broth. Serve on warmed plates with the wilted lettuce salad and chive sauce.
