Larded veal steak with chips and mushrooms
Beef roll 1.3 kg
Fresh sliced bacon 0.15 kg
Potato 0.6 kg
High oleic oil 0.25 l
- 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 5.71 g
Saturates 32.28 g
Monounsaturated fatty acids 58.37 g
Polyunsaturated fatty acids 11.32 g
Cholesterol 186.26 mg
Calcium 142.22 mg
Iron 7.64 mg
Zinc 9.37 mg
Vitamin A 388.18 ug
Vitamin C 33.57 g
Folic acid 139.64 ug
Salt (Sodium) 1220.47 mg
Sugars 10.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Type of dish: Vegetables
- Temperature: Hot
- Additional culinary preparation: Garnishes
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