Veal steak served with mixed vegetables

60 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 1.3 kg
Fresh sliced bacon 0.15 kg
Table salt 5.0 g
Olive oil 0.025 l
Carrots 0.105 kg
Onion 0.105 kg
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
See Recipe
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l
See Recipe
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
See Recipe
Carrots 0.286 kg
Courgette 0.214 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.