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牛肉土豆炖菜

牛肉土豆炖菜
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营养成分表

每份 420 克

% 每日参考值基于 2000 千卡饮食

卡路里 430 kcal
22% DV
总脂肪 20.0g
31% DV
单不饱和脂肪9.8g
多不饱和脂肪2.1g
饱和脂肪6.5g
反式脂肪0.7g
总碳水化合物 36.0g
12% DV
膳食纤维5.0g
淀粉26.0g
糖5.0g
蛋白质 24.0g
48% DV
动物蛋白24.0g

关于

这道咸香浓郁的炖菜以牛肉和蔬菜为主，加入土豆、胡萝卜和洋葱，与棕色肉汁一同炖煮。每份提供适中的蛋白质和碳水化合物，酱汁带来较高的钠含量。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素6.0mcg20%
胆碱92.0mg17%
叶酸34.0mcg9%
烟酸5.8mg36%
泛酸1.1mg22%
维生素B20.3mg22%
维生素B10.2mg18%
维生素A780.0mcg87%
维生素B122.1mcg88%
维生素B60.7mg42%
维生素C18.0mg20%
维生素D0.2mcg1%
维生素E1.1mg7%
维生素K18.0mcg15%

矿物质

营养素含量DV%半衰期
钙52.0mg5%
铜210.0mcg23%
铁3.4mg19%
镁52.0mg12%
磷255.0mg36%
钾980.0mg21%
硒24.0mcg44%
钠920.0mg40%
锌5.1mg46%

牛肉土豆炖菜

一道丰盛的牛肉炖菜，配有土豆、胡萝卜和洋葱，佐以简单的棕色肉汁。这是一道经典的家常炖煮菜，趁热食用。

配料


  • 牛肉，150 g

  • 土豆，120 g

  • 胡萝卜，60 g

  • 洋葱，40 g

  • 棕色肉汁，40 g

  • 植物油，8 g

  • 盐，1 g

  • 黑胡椒，1 g


    • 总重量：420 g

    做法


  • 1. 锅中倒入植物油，用中火加热。

  • 2. 加入洋葱，炒至变软。

  • 3. 加入牛肉，将各面略微煎至上色。

  • 4. 拌入土豆和胡萝卜。

  • 5. 倒入棕色肉汁，然后用盐和黑胡椒调味。

  • 6. 盖上锅盖，小火慢炖，直到牛肉变嫩、蔬菜熟透。

  • 7. 趁热食用。


    • 准备时间和烹饪时间


    准备时间：10 分钟
    烹饪时间：45 分钟

    实用提示


  • 将土豆和胡萝卜切成大小均匀的块，以便受热均匀。

  • 用小火慢炖，以保持牛肉嫩度。

  • 如果肉汁变得过于浓稠，可加入少量清水。
    • 均衡饮食
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