Viennese Beef with Wilted Romaine Salad

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Viennese Beef with Wilted Romaine Salad
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
985
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie985 cal.(47 %)
Protein61 g(62 %)
Fat67 g(58 %)
Carbohydrates35 g(23 %)
Sugar added1 g(4 %)
Roughage6.5 g(22 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E21.6 mg(180 %)
Vitamin K74.5 μg(124 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.8 mg(73 %)
Niacin25.5 mg(213 %)
Vitamin B₆0.9 mg(64 %)
Folate153 μg(51 %)
Pantothenic acid2.6 mg(43 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂12.5 μg(417 %)
Vitamin C32 mg(34 %)
Potassium1,546 mg(39 %)
Calcium230 mg(23 %)
Magnesium100 mg(33 %)
Iron8.4 mg(56 %)
Iodine17 μg(9 %)
Zinc14.2 mg(178 %)
Saturated fatty acids21 g
Uric acid321 mg
Cholesterol329 mg
Complete sugar12 g

Ingredients

for
4
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
How healthy are the main ingredients?
BeefSour creamChivessugaroniongarlic clove

Preparation steps

1.

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.

2.

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. 

3.

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.

4.

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.

5.

Cut beef into slices and sprinkle with hot broth. Serve on warmed plates with the wilted lettuce salad and chive sauce.

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