Recipes · Croatian · Main Courses
Pašticada
One serving has 501 kcal and 45 g protein, and at least a fifth of a woman's daily need of cobalamin (126%), pyridoxine (105%), niacin (96%), zinc (91%), selenium (77%) and phosphorus (67%). Ready in 670 minutes.
- Preparation: 510 min
- Cooking: 160 min
- Makes: 1 serving (370 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free, High protein
- Contains: alcohol, beef, celery, pork, sulphite
Ingredients
- 180 g Beef top round, raw
- 10 g Bacon, raw
- 40 g Onions, raw
- 30 g Carrots, raw
- 15 g Celery, raw
- 20 g Prunes
- 10 g Tomato paste
- 40 g Wine, red
- 8 g Vinegar, red wine
- 10 g Vegetable oil
- 0.3 g Bay leaves
- 0.1 g Cloves
- 1.3 g Salt
- 0.2 g Black pepper
- 5 g Sugar, brown
Method
- Lard the beef with strips of bacon, then marinate overnight in the wine, vinegar, bay leaf and cloves in the fridge.
- Lift out the beef, reserving the marinade, and brown it well on all sides in the oil in a heavy pot.
- Add the chopped onion, carrot and celery and cook for 5 minutes, then stir in the tomato paste and brown sugar.
- Pour in the reserved marinade, season with salt and pepper, cover and braise gently for about 2.5 hours, turning occasionally, until the beef is very tender.
- Add the prunes for the last 20 minutes of cooking.
- Lift out the beef and slice; blend or press the sauce until smooth, then spoon over the sliced beef to serve, traditionally with gnocchi or pasta.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 501 kcal | 24% |
| Carbohydrates | 28.1 g | |
| Water | 267 mL | |
| Fiber | 3.8 g | 13% |
| Protein | 45.4 g | 95% |
| Tryptophan | 0.49 g | |
| Threonine | 2.1 g | |
| Isoleucine | 2 g | |
| Leucine | 3.7 g | |
| Lysine | 4.1 g | |
| Methionine | 1.1 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 1.7 g | |
| Tyrosine | 1.6 g | |
| Valine | 2.2 g | |
| Histidine | 1.6 g | |
| Fat | 20.9 g | |
| Monounsaturated | 7 g | |
| Polyunsaturated | 6.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6 g | |
| Saturated | 5.5 g | |
| Trans-Fats | 0.41 g | |
| Cholesterol | 118 mg | |
| Calcium | 73.5 mg | 7% |
| Copper | 0.23 mg | 26% |
| Iron | 5.4 mg | 30% |
| Magnesium | 51.1 mg | 16% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 469 mg | 67% |
| Potassium | 1,078 mg | 23% |
| Selenium | 42.3 µg | 77% |
| Sodium | 724 mg | |
| Zinc | 7.3 mg | 91% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.52 mg | 47% |
| Niacin (vitamin B3) | 13.5 mg | 96% |
| Pantothenic acid (vitamin B5) | 0.97 mg | 19% |
| Pyridoxine (vitamin B6) | 1.4 mg | 105% |
| Folate (vitamin B9) | 28.9 µg | 7% |
| Cobalamin (vitamin B12) | 3 µg | 126% |
| Choline | 136 mg | 32% |
| Vitamin A | 277 µg | 40% |
| Vitamin C | 7.7 mg | 10% |
| Vitamin D (D2 + D3) | 3.4 IU | 1% |
| Vitamin E | 2.1 mg | 14% |
| Vitamin K | 43.3 µg | 48% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.5 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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