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时间:120分钟

酸橙香菜蛋黄酱焖牛肉

圆眼牛排与洋葱一起在炖锅中慢炖，以获得嫩肉. 一道简单的酱料点缀着最后一道菜!

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成分

  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 1-1/2磅牛肉，切成3/4到1英寸厚
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 2杯切碎的洋葱
  • 1杯半水
  • 1杯半水
  • 1杯半水
  • 1杯半水
  • 1杯半水
  • 1杯半水
  • 1杯半水
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 半杯蛋黄酱
  • 1个青柠汁
  • 1个青柠汁
  • 1个青柠汁
  • 1个青柠汁
  • 1个青柠汁
  • 1个青柠汁
  • 1个青柠汁
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 两汤匙切碎的新鲜香菜
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1/4茶匙红辣椒粉
  • 1个青柠，切成8块
  • 1个青柠，切成8块
  • 1个青柠，切成8块
  • 1个青柠，切成8块
  • 1个青柠，切成8块
  • 1个青柠，切成8块
  • 1个青柠，切成8块

    • 快速的事实

  • 120分钟
  • 4份
  • 400千卡热量
  • 29克蛋白质

    • 烹饪

    1. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    2. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    3. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    4. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    5. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    6. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    7. Place beef Steaks, onions and water in stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45-60 minutes or until beef is fork-tender.
    8. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    9. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    10. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    11. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    12. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    13. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    14. 同时在小碗中混合青柠-香菜-蛋黄酱. 冷藏，盖上盖子，直到准备使用.
    15. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    16. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    17. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    18. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    19. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    20. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.
    21. Remove Steaks; keep warm. Strain solids from cooking liquid; discard solids. Carve Steaks into thin slices; arrange on serving platter. 倒足够的烹饪液在牛肉上使其湿润(大约1/4杯). 配上酸橙香菜蛋黄酱和酸橙角.

    营养

    服务公司规模 卡路里 总脂肪 胆固醇 总碳水化合物 蛋白质
    4 400千卡 27g 69mg 10g 29g

    * %每日摄入量告诉你一份食物中有多少营养素对你的每日摄入量有贡献 饮食. 2,000 每天的卡路里用于一般营养建议. 4g饱和脂肪; 2克单不饱和脂肪; 碳水化合物; 纤维; 5.新烟酸3mg; 0.5mg维生素B6; 1.6微克维生素B12; 2.6毫克铁; 34.1微克硒; 锌; 胆碱;

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