75 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 0.8 kg
Table salt 10.0 g
Ground black pepper 0.5 g
Garlic, bulb 1.05 ud
Green pepper 0.05 kg
Onion 0.15 kg
White wine 0.05 l
Potatoes 0.35 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.
  • 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 6.52 g
Saturates 15.71 g
Monounsaturated fatty acids 19.66 g
Polyunsaturated fatty acids 8.62 g
Cholesterol 104.06 mg
Calcium 163.58 mg
Iron 6.22 mg
Zinc 5.99 mg
Vitamin A 136.63 ug
Vitamin C 56.45 g
Folic acid 151.11 ug
Salt (Sodium) 1217.19 mg
Sugars 12.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.