Roast beef with mashed potatoes and vegetables
Creamed corn 0.02 kg
Broccoli 0.5 kg
For this recipe, the following elaborations are needed:
- Mashed potato
- Brown stock
- Roast-beef elaboration:
- Remove the fat from the joint and tie. Add salt and pepper and brown the meat in a hot frying pan.
- Place on a baking tray and roast between 180 ºC and 200 ºC. When the inside temperature of the joint reaches 40ºC, remove from the oven and let rest.
- Prepare the sauce (gravy) using the juices from the roasting pan.
- Remove the strings and thinly carve the meat.
- Place on trays and add salt.
- The side vegetables:
- Boil the broccoli in florets and set aside.
- Cook the peppers on the griddle and the mushrooms whole, set aside.
- When serving, heat in the oven at high temperature both the vegetables and the meat and add the gravy.
- Place the beef overlapping onto the plate and add gravy if needed. Add the vegetables and the hot mash potato.
Nutritional information (1 portion)
Fiber 11.45 g
Saturates 25.79 g
Monounsaturated fatty acids 38.26 g
Polyunsaturated fatty acids 7.34 g
Cholesterol 170.61 mg
Calcium 249.91 mg
Iron 9.1 mg
Zinc 9.61 mg
Vitamin A 295.85 ug
Vitamin C 112.52 g
Folic acid 246.22 ug
Salt (Sodium) 451.24 mg
Sugars 19.86 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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