Frankfurt roast beef - pasta
Weight of one portion
560 g
Weight without side dish
310 g
Weight of one portion (g) +-10 %Allergens
1a, 7
Materials
| Sweet ground paprika | 3 g |
| Frankfurters | 15 g |
| Ground black pepper | 0,1 g |
| Salt | 3 g |
| Yellow onion | 20 g |
| Beef sirloin | 100 g |
| Fresh buter | 5 g |
| Milk | 30 ml |
| All-purpose flour | 10 g |
| Oil | 10 ml |
| Whipping cream | 20 ml |
Kalorické tabulky
Main Course
Side Dish| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Meal with recom. side dish | 3690 kJ | 33,68 g | 105,38 g | 39,32 g |
| Food without side dishes | 1574 kJ | 25,33 g | 12,76 g | 24,32 g |
Description
Rinse the meat pieces and pierce them with two-thirds of the peeled sausages, season with salt and pepper. Sauté the chopped onion in fat until golden brown, add the meat and briefly brown it. Dust with paprika and after a short foam, add water. While simmering, turn the meat and if necessary, add more water, and simmer until tender. Remove the meat. Thicken the sauce with a light roux prepared from fat and sifted flour, whisk well, and simmer gently, stirring occasionally. Smooth it out with milk, cream, and butter. Add the sautéed sausages, sliced thinly, to the sauce. Adjust seasoning with salt and pepper to taste and briefly simmer together.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof