Pocket roast beef with seeded mustard sauce

Pocket roast beef with seeded mustard sauce

4.4 14 Bewertungen

Zubereitung 20 Min

Gesamt 1 Std. 30 Min

2 portions

Zutaten

Pocket roast

carrot (approx. 110 g), cut into pieces (3-4 cm)
1
celery stalk (approx. 50 g), cut into pieces (3-4 cm)
1
brown onion (approx. 100 g), cut into quarters
1
garlic clove
1
extra virgin olive oil
20 g
dry white wine
60 g
water
500 g
Vegetable stock paste (see Tips)
2 tsp
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
beef bolar blade roast cut or trussed into a square shape
400 g

Seeded mustard sauce

butter softened
30 g
salt to taste
1 pinch
ground black pepper to taste
1 pinch
plain flour
1 tbsp
wholegrain mustard
2 tsp
milk
70 g

Carrot, pumpkin and ginger purée

piece fresh ginger peeled
1 - 2 cm
orange zest only, no white pith
½
brown onion cut into halves
50 g
pumpkin peeled and cut into pieces (3-4 cm)
150 g
carrot peeled and cut into pieces (3-4 cm)
150 g
water
80 g
Chicken stock paste (see Tips)
½ tsp
fresh green beans ends trimmed
100 g
unsalted butter
20 g
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 597.7 mg

Eiweiß 46.8 g

Brennwert 3293.3 kJ / 787.1 kcal

Fett 48 g

Ballaststoffe 7.9 g

gesättigte Fettsäuren 21.9 g

Kohlenhydrate 41.2 g

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Cooking for Me and You 70 Rezepte
Australien und Neuseeland

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