Main mealLow carb, high fatBeef€€€
Beef Steaks in Rich Natural Red Wine Sauce
Beef steaks in natural sauce are a symbol of home cooking. This recipe guarantees exceptionally tender meat and a velvety sauce, prepared by slow braising in an aromatic vegetable base.
Prep time15 min
Cook time90 min
Total time105 min
Servings4
Recipe
Per servingTotal
Calories:364.2 kcal1456.8 kcal
Protein:31.6 g126.4 g
Carbohydrates:7.6 g30.3 g
Fiber:1.9 g7.6 g
Water:310.3 ml1241.1 ml
Fat:21.4 g85.5 g
Micronutrients
Sugar:3.6 g14.3 g
Saturated fat:6.6 g26.2 g
Cholesterol:86.6 mg346.2 mg
Sodium:495.3 mg1981.3 mg
Potassium:784.9 mg3139.5 mg
Calcium:43.1 mg172.3 mg
Iron:3.4 mg13.7 mg
Magnesium:45.6 mg182.4 mg
Zinc:8.6 mg34.5 mg
Phosphorus:303.8 mg1215.3 mg
Vitamin C:4.5 mg18 mg
Vitamin A:252.2 µg1008.7 µg
Vitamin D:0 µg0 µg
Vitamin B12:0 µg0.1 µg
Instructions
- 1Pound the beef steaks with a meat mallet, then season with salt and pepper. Lightly coat one side with mustard.
- 2In a wide pan, quickly sear the steaks in olive oil on both sides (about 2–3 minutes per side) until nicely browned and the pores are sealed. Remove the meat from the pan and keep it on a warm plate.
- 3In the same pan (without washing it), add the finely chopped onion, grated carrot, and grated celery root. Sauté over medium heat for about 5–7 minutes, until the vegetables soften and lightly caramelize.
- 4Stir in the chopped garlic and tomato paste. Sauté for 1 minute until the garlic becomes fragrant, then pour in the red wine. Scrape the bottom of the pan thoroughly with a wooden spoon to release all the browned bits.
- 5Once the wine has almost completely evaporated, return the steaks to the pan and pour in the hot stock. Add the bay leaf and a sprig of thyme.
- 6Reduce the heat to minimum, cover the pan, and braise the steaks for 70–90 minutes. The time depends on the cuts of meat; the steaks are done when they are completely tender and almost falling apart. Add water during cooking if needed.
- 7Once the meat is tender, carefully remove it from the pan. Remove the bay leaf and thyme. Blend the remaining sauce with the vegetables using an immersion blender until smooth and thick. Return the steaks to the sauce and reheat briefly.
Nutritional benefits
Thanks to the high content of quality proteins and iron from beef, this meal supports oxygen transport in the blood and optimal recovery after physical exertion.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.