Beef with Vegetables and Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,145 cal. | (150 %) | ||
| Protein | 83.83 g | (86 %) | ||
| Fat | 280.37 g | (242 %) | ||
| Carbohydrates | 48.07 g | (32 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 815.99 mg | (101,999 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 1.06 mg | (9 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 93.52 μg | (31 %) | ||
| Pantothenic acid | 0.49 mg | (8 %) | ||
| Biotin | 2.18 μg | (5 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 27.09 mg | (29 %) | ||
| Potassium | 448.41 mg | (11 %) | ||
| Calcium | 387.52 mg | (39 %) | ||
| Magnesium | 47.23 mg | (16 %) | ||
| Iron | 12.81 mg | (85 %) | ||
| Iodine | 3.15 μg | (2 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 13.23 g | |||
| Cholesterol | 221.36 mg |
Ingredients
- For the beef
- 2 kilograms Beef tip
- 1 kilogram Beef bone
- 1 Parsnip
- 2 carrots
- ½ root Celery
- 2 thin sprigs Leeks
- 1 onion
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp thyme
- For the sauce
- 4 Tbsps Whipped cream
- 4 Tbsps freshly grated Horseradish
- 2 day-old White rolls
- salt
- 1 pinch sugar
- ½ bunch Chives (cut into rings)
Preparation steps
Place soup bones in a pot. Cover with water, bring to a boil, remove bones and set broth aside. Rinse bones thoroughly. Place bones into a large pot, add 3 liters (approximately 3/4 gallon) water, 1 teaspoon salt and bring to a boil. Rinse meat and add to pot, reduce heat and simmer for 2 hours, removing foam as needed.
Rinse parsnip, carrots, celery and leek. Coarsely chop.
Peel onion and cut in half. Saute in a frying pan. Add vegetables, leek, onion halves, spices and peppercorns to meat and simmer for another hour. Meat is done when you can easily pull apart with a fork.
For the sauce, soak rolls in warm broth in first pot and whisk until smooth. Add horseradish and bring to a boil. Add salt, sugar and cream.
Remove meat and cut crosswise to the grain into finger-thick slices. Pour broth through a sieve and set aside. Place meat on a serving dish, drizzle with broth, top with horseradish sauce and add vegetables. Serve with chives.
