Beef Stroganoff

Raneem Al-MansouriKokk

Ingredienser

• Fillet beef slices
  1 kg
• Medium onion
  1 piece
• Garlic clove
  1 clove
• Colored bell pepper
  1 cup
• Mushrooms
  1 can
• Kyllingebuljong
  1 cup
• Krem
  250 ml
• Sennep
  1 teaspoon
• Soyasaus
  1 tablespoon
• Juice of half a lemon
  0.5 piece
• Salt and black pepper
  0
• Maisolje
  1 tablespoon
• Smør
  1 teaspoon
• Syltede grønnsaker
  2 pieces

Trinn

1. 1

   Slice the onion and sauté it with a little oil and butter, then add the garlic and a pinch of salt, and let it cook on low heat until it softens.

   Nødvendig utstyr:

   Stekepanne

   Kniv

   Skjærebrett

   10 min
2. 2

   Season the steak with soy sauce and lemon juice, add it over the onions, sauté the meat well, and when it starts to brown, add the bell pepper and mushrooms, stir them well, then add the mustard and mix.

   10 min
3. 3

   Now add the broth, let it boil for 5 minutes, then add the cream for an additional 5 minutes, taste and add a pinch of salt, black pepper, 1 tablespoon of lemon, and the pickles.

   10 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Kyllingebuljongper 100g

Energi15 kcal

Protein1 g

Total fett0.5 g

Karbohydrat2 g

Sukkerarter totalt0.5 g

الملح1 g

Kremper 100g

Energi340 kcal

Protein2 g

Total fett36 g

Karbohydrat3 g

Sukkerarter totalt3 g

Sennepper 100g

Energi66 kcal

Protein5.4 g

Total fett4.2 g

Karbohydrat5.6 g

Kostfiber4 g

Sukkerarter totalt0.9 g

Soyasausper 100g

Energi53 kcal

Protein8 g

Total fett0.1 g

Karbohydrat6 g

الملح5 g

Maisoljeper 100g

Energi884 kcal

Total fett100 g

Mettede fettsyrer13.5 g

Enenumettede fettsyrer24 g

Flerumettede fettsyrer57 g

Smørper 100g

Energi717 kcal

Protein0.85 g

Total fett81 g

Karbohydrat0.1 g

Sukkerarter totalt0.1 g

Syltede grønnsakerper 100g

Energi15 kcal

Protein0.5 g

Total fett0.1 g

Karbohydrat3 g

Sukkerarter totalt1 g

Kostfiber0.5 g

Natrium500 mg

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger