Veal fricassé seasoned with tarragon
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Garlic, bulb
0.714 ud
Leek
0.286 ud
Plain flour
0.0 kg
Dry tarragon
0.0 g
Ground white pepper
0.0 g
White stock
1.214 l
Tomato sauce
0.071 l
Onion
0.024 kg
Garlic, bulb
0.038 ud
Green pepper
0.014 kg
Diced tomato
0.095 kg
Sunflower oil
0.002 l
Table salt
0.033 g
Sugar
0.0 kg
Elaboration
PREELABORACIONES.
- Retirar la grasa y los nervios de la carne y cortar en dados de 4 cm.
Nutritional information (1 portion)
Energy
678.97
kcal
Carbohydrates
8.17
g
Proteins
41.81
g
Lipids
52.1
g
Sugars
4.33
g
Salt (Sodium)
6843.28
mg
Folic acid
42.22
ug
Vitamin C
21.25
g
Vitamin A
159.6
ug
Zinc
8.14
mg
Iron
5.95
mg
Calcium
108.76
mg
Cholesterol
157.86
mg
Polyunsaturated fatty acids
3.23
g
Monounsaturated fatty acids
22.71
g
Saturates
20.73
g
Fiber
2.11
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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