Larded veal steak with chips and mushrooms

60 min
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 1.3 kg
Fresh sliced bacon 0.15 kg
Table salt 5.0 g
Olive oil 0.025 l
Carrots 0.105 kg
Onion 0.105 kg
White wine 0.05 l
Plain flour 0.01 kg
Brown stock 0.5 l
Tomato sauce 0.01 l
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
Elaboration
  • Remove the fat and tendons from the meat, then chop into thick fillets.
  • Lard the steaks with bacon in the shape of a cross.
  • Chop the onion and carrots into brunoise.
  • Sauté the onion and carrots, thicken with flour and then add the brown stock in order to make a sauce.
  • Let it boil and add reduced white wine and tomato sauce.
  • Cook the steaks on the griddle.
  • Place the larded veal steak on the plate, pour the sauce over the top and serve with French fries and mushrooms.
Nutritional information (1 portion)
Fiber 7.87 g
Saturates 32.2 g
Monounsaturated fatty acids 58.38 g
Polyunsaturated fatty acids 11.45 g
Cholesterol 186.26 mg
Calcium 151.94 mg
Iron 8.29 mg
Zinc 9.69 mg
Vitamin A 388.18 ug
Vitamin C 53.01 g
Folic acid 152.6 ug
Salt (Sodium) 868.03 mg
Sugars 11.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.