75 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 0.75 kg
Table salt 10.0 g
Green pepper 0.05 kg
Onion 0.15 kg
White wine 0.05 l
White stock 0.5 l
Peeled potato stew 2x 1 0.3 kg
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
Elaboration
  • Make a white stock and tomato concasse.
  • Chop the mushrooms into strips and sauté.
  • Peel and dice the potatoes and then fry (let stand).
  • Season with salt and pepper and sauté the fillets, which can be lightly floured (optional).
  • Set the fillets aside in a colander and then remove the fat from the juices they release.
  • Sauté the onion, garlic and green pepper chopped into brunoise starting with the hardest vegetables first.
  • Add a little flour to the vegetables, then stir and infuse with the wine. Let reduce and add the white stock until covering everything.
  • Add the fillets and juices and then cook on a low heat until they are tender. Be careful not to overcook them.
  • When they are almost done, add the mushrooms and tomato concasse.
  • Adjust to taste, colour and thickness.
  • Serve with the French fries.
Nutritional information (1 portion)
Fiber 6.43 g
Saturates 14.85 g
Monounsaturated fatty acids 18.84 g
Polyunsaturated fatty acids 8.49 g
Cholesterol 97.56 mg
Calcium 162.18 mg
Iron 5.98 mg
Zinc 5.65 mg
Vitamin A 136.61 ug
Vitamin C 55.89 g
Folic acid 149.74 ug
Salt (Sodium) 1210.83 mg
Sugars 12.03 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.