Low temperature roasted veal flank with creamy mashed potatoes
Ingredients for 5 portions
Calculate portions
Deboned beef flank
1.0 kg
Parsley
3.75 g
Mashed potatoes
5.0 ud
Gravy
0.5 l
Sterilised milk
0.143 l
Table salt
1.786 g
Elaboration
- Wash the veal flank and chop it into small pieces.
- Season, grease and vacuum pack.
- Steam at 70 ºC for 20 hours +/-, depending on the thickness of the cut. Check by pressing with your finger.
- Let stand for a few minutes and cool in a chiller or iced water.
- Remove from the bag and save all the remaining juices.
- Cut into regular sized cubes or fillets.
- Make the sauce with the juices as if it were gravy.
- Serve with mashed potatoes.
Nutritional information (1 portion)
Energy
545.18
kcal
Carbohydrates
32.9
g
Proteins
40.74
g
Lipids
24.97
g
Fiber
5.5
g
Saturates
1.48
g
Monounsaturated fatty acids
1.09
g
Polyunsaturated fatty acids
1.8
g
Cholesterol
9.39
mg
Calcium
136.99
mg
Iron
7.63
mg
Zinc
7.19
mg
Vitamin A
204.51
ug
Vitamin C
47.0
g
Folic acid
106.32
ug
Salt (Sodium)
450.74
mg
Sugars
10.02
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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