🍽️ Beef Carpaccio

Name: Beef Carpaccio
Total time: 30 min
Yield: 4 servings
Ingredients: onions, red 2 pcs; water 100 ml; pepper, black ground pinch; sugar 2 tbsp; balsamic vinegar, light 5 tbsp; mini romaine 2 pcs; mustard 0.5 tsp; olive oil 3 tbsp; beef carpaccio 400 g

295 kcal · 30 min · 4 servings

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Ingredients

onions, red 2 pcs
water 100 ml
pepper, black ground pinch
sugar 2 tbsp
balsamic vinegar, light 5 tbsp
mini romaine 2 pcs
mustard 0.5 tsp
olive oil 3 tbsp
beef carpaccio 400 g

Instructions

1. Halve the onions, peel them, and cut into eighths. In a pot, bring water together with 1 tsp peppercorns, 2 tbsp sugar, and vinegar to a boil. Add the onion eighths and let them steep in the vinegar broth for about 5 minutes over low heat.
2. Meanwhile, wash the mini romaine, pat dry, and separate the leaves. Drain the onions, reserving the broth, then let the onions cool.
3. In a bowl, mix 2 tbsp of the vinegar broth with mustard and olive oil. Arrange the beef carpaccio along with the onions and salad leaves on plates and drizzle with the dressing. Sprinkle with parmesan and serve. Enjoy your meal!

Nutrition per serving

kcal: 295
Protein: 24 g · Fett/Fat: 21 g · Carbs: 5 g