Recipes
Stuffed beefsteak
For those visiting Mexico, one of the most interesting destinations is »el mercado« or the market. It is the central part of Mexican lifestyle, a gathering place, enriched with various ingredients used in Mexican cuisine.
| Preparation time | 1 h 30 min |
|---|---|
| Demanding |  |
| Energetic value | 415 kcal / 1735 kJ |
| Table of nutritive values | |
Ingredients
 | 6 |
|---|---|
| 1 | beefsteak (1kg) |
| 50 g | pancetta |
| 100 g | carrot, sliced very thin |
| 3 tablespoons | oil |
| 2 | garlic cloves, sliced thinly |
| 100 g | onion, cut in quarters |
| 100 ml | water |
| 2 teaspoons | Vegeta Gourmet Stock Powder |
| 2 tablespoons | vinegar |
| salt | |
| pepper |
Preparation
- Separate the beef steak from excess fat and veins.
- Cut the pancetta in small, thin pieces, suitable for stuffing.
- Make small cuts in the meat, and fill in with the carrot and pancetta, alternating.
- Cook the meat in hot oil, turning so it cooks evenly on all sides.
- To the meat add water, garlic, onion, Vegeta Gourmet Stock Powder, vinegar, salt and pepper.
- Cook on low heat, covered roughly for 1 hour. Turn the meat occasionally and add more water, if needed.
- Let the meat cool, before you slice in to thin slices.
Serving
Serve with steamed vegetables.
Tip
This Mexican style meal can be served on special occasions as a cold entree.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 49,34 | - | - |
| Total carbohydrates | g | 4,39 | - | - |
| Diet fibres | g | 0,91 | - | - |
| Total fat | g | 21,09 | - | - |
| Cholesterol | mg | 138,75 | - | - |
| Vitamin A | IU | 4700,47 | 118 | 94 |
| Niacin | mg | 18,39 | 131 | 92 |
| Vitamin C | mg | 63,39 | 85 | 70 |
| Vitamin D | IU | 21,00 | 11 | 11 |
| Magnesium | mg | 51,43 | 17 | 13 |
| Phosphor | mg | 471,23 | 59 | 59 |
| Potassium | mg | 858,58 | 23 | 23 |
| Sodium | mg | 507,02 | 21 | 21 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
