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Stejk sa pire krompirom i sosom iz tiganja sa crvenim vinom

Stejk sa pire krompirom i sosom iz tiganja sa crvenim vinom
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Nutritivne vrednosti

Po porciji od 430 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 760 kcal
38% DV
Ukupne masti 47.0g
72% DV
Mononezasićene masti21.5g
Polinezasićene masti2.8g
Zasićene masti19.0g
Trans masti1.7g
Ukupni ugljeni hidrati 34.0g
11% DV
Vlakna3.0g
Skrob28.0g
Šećeri3.0g
Proteini 45.0g
90% DV
Životinjski proteini45.0g

O proizvodu

Bogat obrok u stilu steakhouse kuhinje sa sečenom govedinom, kremastim pire krompirom posutim vlašcem i tamnim redukovanim sosom. Sadrži mnogo proteina i masti, uz umerenu količinu ugljenih hidrata iz krompira.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)7.0mcg23%
Holin155.0mg28%
Folat (B9)32.0mcg8%
Niacin (B3)10.8mg68%
Pantotenska kiselina (B5)1.6mg32%
Riboflavin (B2)0.4mg32%
Tiamin (B1)0.2mg18%
Vitamin A210.0mcg23%
Vitamin B123.1mcg129%
Vitamin B60.9mg56%
Vitamin C14.0mg16%
Vitamin D0.8mcg4%
Vitamin E1.2mg8%
Vitamin K32.0mcg27%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum95.0mg10%
Bakar210.0mcg23%
Gvožđe4.6mg26%
Magnezijum58.0mg14%
Fosfor455.0mg65%
Kalijum1180.0mg25%
Selen39.0mcg71%
Natrijum980.0mg43%
Cink8.1mg74%

Odrezak sa pire krompirom i sosom iz tiganja sa crvenim vinom

Klasično servirano jelo sa odreskom od zapečene govedine, posluženim uz kremasti pire krompir i bogat braon sos iz tiganja, završen crvenim vinom i belim lukom. Vlasac daje svežu završnicu.

Sastojci
  • Goveđi odrezak 180 g

  • Pire krompir 160 g

  • Maslac 15 g

  • Pavlaka za kuvanje 20 g

  • Vlasac 5 g

  • Braon sos iz tiganja 25 g

  • Goveđi temeljac 10 ml

  • Crveno vino 5 ml

  • Beli luk 3 g

  • Crni biber 1 g

  • So 1 g

  • Ulje za kuvanje 5 ml


    • Ukupna težina: 430 g

    Uputstvo
  • 1. Začinite goveđi odrezak solju i crnim biberom.

  • 2. Zagrejte ulje za kuvanje u tiganju na srednje jakoj do jakoj vatri i zapecite odrezak dok ne porumeni i ne bude pečen po vašoj želji. Ostavite ga kratko da odmori.

  • 3. U isti tiganj dodajte beli luk, zatim deglazirajte crvenim vinom i goveđim temeljcem. Umešajte braon sos iz tiganja i kuvajte dok se blago ne redukuje.

  • 4. Zagrejte pire krompir sa maslacem i pavlakom za kuvanje dok ne postane gladak i kremast.

  • 5. Servirajte pire krompir, isecite odrezak ili ga stavite preko ili pored krompira, pa kašikom prelijte sos preko odreska.

  • 6. Završite seckanim vlascem.


    • Vreme pripreme
    10 minuta

    Vreme kuvanja
    15 minuta

    Korisni saveti
  • Ostavite odrezak da odmori pre serviranja kako bi sokovi ostali u mesu.

  • Po potrebi prilagodite gustinu sosa tako što ćete ga kuvati malo duže.

  • Koristite vruć pire krompir za najbolju teksturu i prezentaciju.
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