6 Serves
79 Mins
Sear the beef sirloin in a large pot with oil until browned on all sides, then remove and set aside.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
70 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
521 mg / 1,250 mgPotassium
896 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In the same pot, sauté chopped onion, carrots, and celery root until softened and fragrant.
Return the beef to the pot, add water or stock, and simmer until the meat is tender.
Remove the beef, then use an immersion blender to puree the vegetable mixture into a smooth sauce.
Stir in heavy cream, season with salt and pepper, and simmer briefly before serving with sliced beef and dumplings.
25
g95
g20
g
Yemeni
