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Steik kartulipüree ja punase veini pannikastmega

Steik kartulipüree ja punase veini pannikastmega
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Toitumisalane teave

Portsjoni kohta (430 g)

% päevasest väärtusest põhineb 2000 kcal dieedil

Kalorid 760 kcal
38% DV
Rasvad kokku 47.0g
72% DV
monoküllastumata rasvhapped21.5g
polüküllastumata rasvhapped2.8g
küllastunud rasvhapped19.0g
transrasvhapped1.7g
Süsivesikud kokku 34.0g
11% DV
kiudained3.0g
tärklis28.0g
suhkrud3.0g
Valk 45.0g
90% DV
loomne valk45.0g

Teave

Rikkalik steikrestorani stiilis roog viilutatud veiselihaga, kreemise kartulipüreega ja tumeda punase veini pannikastmega. Peal murulauk. Valku ja rasva on palju, süsivesikuid annab mõõdukalt kartul.

Koostisosad

Vitamiinid ja mineraalid

Vitamiinid

ToitaineKogusPV%Poolestusaeg
biotiin (B7-vitamiin)7.0mcg23%
koliin155.0mg28%
folaat (B9-vitamiin)32.0mcg8%
niatsiin (B3-vitamiin)10.8mg68%
pantoteenhape (B5-vitamiin)1.6mg32%
riboflaviin (B2-vitamiin)0.4mg32%
tiamiin (B1-vitamiin)0.2mg18%
A-vitamiin210.0mcg23%
B12-vitamiin3.1mcg129%
B6-vitamiin0.9mg56%
C-vitamiin14.0mg16%
D-vitamiin0.8mcg4%
E-vitamiin1.2mg8%
K-vitamiin32.0mcg27%

Mineraalid

ToitaineKogusPV%Poolestusaeg
kaltsium95.0mg10%
vask210.0mcg23%
raud4.6mg26%
magneesium58.0mg14%
fosfor455.0mg65%
kaalium1180.0mg25%
seleen39.0mcg71%
naatrium980.0mg43%
tsink8.1mg74%

Steik kartulipüree ja punase veini pannikastmega

Klassikaline taldrikuroog, kus pannil pruunistatud veisesteik serveeritakse kreemise kartulipüreega ning rikkaliku pruuni pannikastmega, mis on viimistletud punase veini ja küüslauguga. Murulauk lisab värske lõppviimistluse.

Koostisosad
  • Veisesteik 180 g

  • Kartulipüree 160 g

  • Või 15 g

  • Vahukoor 20 g

  • Murulauk 5 g

  • Pruun pannikaste 25 g

  • Veisepuljong 10 ml

  • Punane vein 5 ml

  • Küüslauk 3 g

  • Must pipar 1 g

  • Sool 1 g

  • Toiduõli 5 ml


    • Kogukaal: 430 g

    Valmistamine
  • 1. Maitsesta veisesteik soola ja musta pipraga.

  • 2. Kuumuta pannil keskmiselt kõrgel kuumusel toiduõli ning prae steiki, kuni see on pruunistunud ja küpsenud sinu eelistatud küpsusastmeni. Lase lühidalt puhata.

  • 3. Lisa samale pannile küüslauk, seejärel vala juurde punane vein ja veisepuljong, et pannilt maitsed lahti keeta. Sega hulka pruun pannikaste ja lase kergelt kokku keeda.

  • 4. Kuumuta kartulipüree koos või ja vahukoorega, kuni see on ühtlane ja kreemjas.

  • 5. Tõsta taldrikule kartulipüree, viiluta steik või aseta see püree peale või kõrvale ning tõsta lusikaga kaste steigile.

  • 6. Viimistle hakitud murulauguga.


    • Ettevalmistusaeg
    10 minutit

    Küpsetusaeg
    15 minutit

    Kasulikud nõuanded
  • Lase steigil enne serveerimist puhata, et mahlad jääksid liha sisse.

  • Vajadusel reguleeri kastme paksust, lastes sellel veidi kauem podiseda.

  • Parima tekstuuri ja serveerimistulemuse jaoks kasuta kuuma kartulipüreed.
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