🍽️ Juicy Beef with Braised Root Vegetables

Name: Juicy Beef with Braised Root Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large carrots; 1 parsnip; 2 stalks celery; 1 red chili pepper; 2 shallots; 30 g ginger; 4 tbsp rapeseed oil; 150 ml vegetable broth; 4 beef steaks (approx. 160 g each); salt; pepper (from a mill); 1 pinch curry powder; 1 tbsp Dijon mustard; 150 ml whipping cream; 3 tbsp chopped parsley

543 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 large carrots
1 parsnip
2 stalks celery
1 red chili pepper
2 shallots
30 g ginger
4 tbsp rapeseed oil
150 ml vegetable broth
4 beef steaks (approx. 160 g each)
salt
pepper (from a mill)
1 pinch curry powder
1 tbsp Dijon mustard
150 ml whipping cream
3 tbsp chopped parsley

Instructions

1. Peel the carrots and parsnips. Wash the celery thoroughly and remove any tough parts.
2. Slice the root vegetables into rounds about half a centimeter thick.
3. Slice the chili pepper lengthwise. Remove the seeds and cut the pods into thin rings.
4. Peel the shallots and the ginger. Mince both ingredients very finely.
5. Heat two tablespoons of oil in a large pan. Add the shallots and ginger and sauté until translucent.
6. Add the sliced root vegetables to the pan. Pour the broth over them.
7. Cook the vegetables over medium heat for about 15 minutes until they are tender but still firm to the bite.
8. Preheat the oven to 100 degrees Celsius with fan setting.
9. Rinse the steaks briefly under cold water. Pat them completely dry with a kitchen towel.
10. Heat the remaining oil in a frying pan. Sear the steaks over high heat.
11. Cook each side for about two to three minutes.
12. Season the steaks with salt and pepper while frying. Sprinkle the chili rings over them.
13. Remove the steaks from the pan. Place them in the preheated oven.
14. Let the steaks rest in the oven for about 10 minutes.
15. Season the braised vegetables with salt, pepper, and curry powder.
16. Stir the mustard and cream into the vegetables.
17. Taste the sauce and adjust the seasoning with additional spices if necessary.
18. Sprinkle the finished vegetables with fresh parsley.
19. Place the steaks on top of the vegetables.
20. Serve the dish with Jerusalem artichoke chips as desired.

Nutrition per serving

kcal: 543
Protein: 47 g · Fett/Fat: 35 g · Carbs: 10 g