Veal steak served with mixed vegetables
Allergens:
Ingredients for 5 portions
Calculate portions
Beef roll
1.3 kg
Fresh sliced bacon
0.15 kg
Table salt
5.0 g
Olive oil
0.025 l
White wine
0.05 l
Plain flour
0.01 kg
Brown stock
0.5 l
Tomato sauce
0.01 l
Mixed vegetables sticks
5.0 ud
Onion
0.003 kg
Garlic, bulb
0.005 ud
Green pepper
0.002 kg
Diced tomato
0.013 kg
Sunflower oil
0.0 l
Table salt
0.005 g
Sugar
0.0 kg
Runner beans
0.179 kg
Frozen peas
0.179 kg
Olive oil
0.036 l
Table salt
17.857 g
Elaboration
- Remove the fat and nerves 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.
HOW TO PLATE UP
- Place the larded veal steak on the plate, pour the sauce over the top and serve with mixed vegetables.
Nutritional information (1 portion)
Energy
1127.84
kcal
Carbohydrates
23.93
g
Proteins
52.54
g
Lipids
89.15
g
Fiber
10.02
g
Saturates
30.8
g
Monounsaturated fatty acids
42.89
g
Polyunsaturated fatty acids
7.93
g
Cholesterol
186.16
mg
Calcium
184.85
mg
Iron
8.33
mg
Zinc
9.7
mg
Vitamin A
1068.84
ug
Vitamin C
54.7
g
Folic acid
179.31
ug
Salt (Sodium)
2189.31
mg
Sugars
18.5
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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