Veal ragout with mustard and mixed vegetables on sticks
Allergens:
Ingredients for 5 portions
Calculate portions
Ground black pepper
0.357 g
Aceite de girasol
0.071 l
Champiñón
0.25 kg
Harina floja
0.0 kg
Vino blanco
0.071 l
Dijon mustard
1.786 g
Brown stock
1.5 l
Mixed vegetables sticks
5.0 ud
Vainas
0.179 kg
Frozen peas
0.179 kg
Aceite de oliva suave
0.036 l
Sal
17.857 g
Elaboration
- Prepare a stock.
- Cut the meat into big cubes flour and season with salt and pepper and sauté.
- Remove excess fat, soften the onion and garlic cut into brunoise, add the meat to the vegetables, pour over the white wine and reduce, add the stock covering all the meat.
- Cook until the meat is tender and the vegetables are soft, add the previously sautéed mushrooms cut into quarters.
- Season with salt and Dijon mustard and check for the desired thickness.
- Serve with mixed vegetables on sticks.
Nutritional information (1 portion)
Energy
1091.65
kcal
Carbohydrates
40.87
g
Proteins
51.08
g
Lipids
74.6
g
Fiber
17.89
g
Saturates
23.93
g
Monounsaturated fatty acids
32.22
g
Polyunsaturated fatty acids
13.12
g
Cholesterol
157.96
mg
Calcium
353.73
mg
Iron
10.97
mg
Zinc
9.79
mg
Vitamin A
1111.06
ug
Vitamin C
107.81
g
Folic acid
348.68
ug
Salt (Sodium)
1965.42
mg
Sugars
35.1
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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