Sirloin Steaks in Cream Sauce with Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,536 cal. | (168 %) | ||
| Protein | 486.35 g | (496 %) | ||
| Fat | 142.22 g | (123 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.05 g | (20 %) |
| Vitamin A | 294.05 mg | (36,756 %) | ||
| Vitamin D | 2.07 μg | (10 %) | ||
| Vitamin E | 3.59 mg | (30 %) | ||
| Vitamin B₁ | 1.96 mg | (196 %) | ||
| Vitamin B₂ | 3.68 mg | (335 %) | ||
| Niacin | 190.43 mg | (1,587 %) | ||
| Vitamin B₆ | 9.8 mg | (700 %) | ||
| Folate | 366.47 μg | (122 %) | ||
| Pantothenic acid | 0.75 mg | (13 %) | ||
| Biotin | 3.91 μg | (9 %) | ||
| Vitamin B₁₂ | 54.39 μg | (1,813 %) | ||
| Vitamin C | 112.51 mg | (118 %) | ||
| Potassium | 6,915.63 mg | (173 %) | ||
| Calcium | 209.39 mg | (21 %) | ||
| Magnesium | 518.95 mg | (173 %) | ||
| Iron | 49.1 mg | (327 %) | ||
| Iodine | 11.64 μg | (6 %) | ||
| Zinc | 116.53 mg | (1,457 %) | ||
| Saturated fatty acids | 48.25 g | |||
| Cholesterol | 1,502.14 mg |
Ingredients
- Ingredients
- 500 grams Brussels sprouts
- 80 grams sliced Bacon
- 180 milliliters Vegetable broth
- salt
- freshly ground peppers
- 300 grams Strozzapreti
- 2 onions
- 8 thin Sirloin steak each about 120 grams (approximately 4 ounces)
- 3 Tbsps Canola oil
- 4 Tbsps sherry
- 250 milliliters Whipped cream
- 1 tsp dried thyme
- 2 tsps Dijon mustard
Preparation steps
Rinse the Brussels sprouts, cut off the stalk and separate the individual sprouts. Cut the bacon into strips and fry in a dry skillet until crisp. Remove the bacon and fry the Brussels sprouts in the same pan. Add the broth and simmer gently for about 3 minutes. Season with salt and pepper, then add the bacon again.
Cook the pasta in plenty of salted water until al dente. Peel the onions and chop finely. Rinse the steaks and pat dry, then season with salt and pepper. Heat the oil in a large frying pan and fry the steaks for about 1 minute on each side, then remove from pan and wrap in aluminum foil. Put the onions in the pan, fry them, deglaze with the sherry and pour in the cream. While stirring, deglaze the pan. Simmer the sauce for about 5 minutes until creamy, then season with salt, pepper, thyme and mustard.
Arrange the steaks in the sauce with the pasta and the Brussels sprouts and grind fresh pepper on top. Garnish to taste with fresh thyme.
