Roast beef with mashed potatoes and vegetables

2 h 30 min
Type of dish: Main course, Meats, Vegetables
Temperature: Hot
Allergens
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Creamed corn 0.02 kg
Broccoli 0.5 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.45 ud
Bones 0.225 kg
Red wine 0.038 l
Water 0.75 l
Elaboration

For this recipe, the following elaborations are needed:

  • Mashed potato
  • Brown stock
  • Gravy
  • 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.

SET UP

  • 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.