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Rindfleisch-Kartoffel-Eintopf

Rindfleisch-Kartoffel-Eintopf
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Nährwertangaben

Pro Portion à 420 g

% Tageswert basierend auf einer Ernährung mit 2000 kcal

Kalorien 430 kcal
22% DV
Fett gesamt 20.0g
31% DV
einfach ungesättigte Fettsäuren9.8g
mehrfach ungesättigte Fettsäuren2.1g
gesättigte Fettsäuren6.5g
Transfettsäuren0.7g
Kohlenhydrate gesamt 36.0g
12% DV
Ballaststoffe5.0g
Stärke26.0g
Zucker5.0g
Protein 24.0g
48% DV
tierisches Eiweiß24.0g

Über

Ein herzhafter Eintopf mit Rindfleisch und Gemüse, zubereitet mit Kartoffeln, Karotten und Zwiebeln in brauner Soße. Er liefert moderat Eiweiß und Kohlenhydrate, enthält durch die Soße aber auch recht viel Natrium.

Zutaten

Vitamine & Mineralstoffe

Vitamine

NährstoffMengeNRV%Halbwertszeit
Biotin6.0mcg20%
Cholin92.0mg17%
Folat34.0mcg9%
Niacin5.8mg36%
Pantothensäure1.1mg22%
Riboflavin0.3mg22%
Thiamin0.2mg18%
Vitamin A780.0mcg87%
Vitamin B122.1mcg88%
Vitamin B60.7mg42%
Vitamin C18.0mg20%
Vitamin D0.2mcg1%
Vitamin E1.1mg7%
Vitamin K18.0mcg15%

Mineralstoffe

NährstoffMengeNRV%Halbwertszeit
Calcium52.0mg5%
Kupfer210.0mcg23%
Eisen3.4mg19%
Magnesium52.0mg12%
Phosphor255.0mg36%
Kalium980.0mg21%
Selen24.0mcg44%
Natrium920.0mg40%
Zink5.1mg46%

Rindfleisch-Kartoffel-Eintopf

Ein herzhafter Rindfleischeintopf mit Kartoffeln, Karotten und Zwiebeln in einer einfachen braunen Soße. Dies ist ein klassisches, hausgemachtes Schmorgericht und wird heiß serviert.

Zutaten


  • Rindfleisch, 150 g

  • Kartoffeln, 120 g

  • Karotten, 60 g

  • Zwiebeln, 40 g

  • Braune Soße, 40 g

  • Pflanzenöl, 8 g

  • Salz, 1 g

  • Schwarzer Pfeffer, 1 g


    • Gesamtgewicht: 420 g

    Zubereitung


  • 1. Das Pflanzenöl in einem Topf bei mittlerer Hitze erhitzen.

  • 2. Die Zwiebeln hinzufügen und weich dünsten.

  • 3. Das Rindfleisch hinzufügen und von allen Seiten leicht anbräunen.

  • 4. Kartoffeln und Karotten unterrühren.

  • 5. Die braune Soße angießen, dann mit Salz und schwarzem Pfeffer würzen.

  • 6. Abdecken und bei geringer Hitze sanft köcheln lassen, bis das Rindfleisch zart ist und das Gemüse gar ist.

  • 7. Heiß servieren.


    • Vorbereitungs- und Kochzeit


    Vorbereitungszeit: 10 Minuten
    Kochzeit: 45 Minuten

    Hilfreiche Tipps


  • Kartoffeln und Karotten in gleich große Stücke schneiden, damit sie gleichmäßig garen.

  • Sanft köcheln lassen, damit das Rindfleisch zart bleibt.

  • Wenn die Soße zu dick wird, einen kleinen Schuss Wasser hinzufügen.
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