eastern-european

Czech Creamy Dill Sauce with Roast Beef and Potatoes

This roasted dish pairs roast beef, cooked, sliced with potatoes, peeled and boiled weight, fresh dill, chopped and whole milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

56 g Carbohydrates

25 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

141g roast beef, cooked, sliced 240 kcal
216g potatoes, peeled and boiled weight 166 kcal
183g whole milk 112 kcal
12g butter 86 kcal
12g all-purpose flour 44 kcal
10g fresh dill, chopped 4 kcal
8g white vinegar 1 kcal
2g salt 0 kcal
1g bay leaf 2 kcal

Cooking instructions

potatoes
Boil the potatoes in salted water until tender, 12-15 minutes; drain and keep warm.
butterall-purpose flour
In a small saucepan, warm butter over medium heat. Whisk in flour and cook 1 minute to form a pale roux.
whole milk
Slowly whisk in milk until smooth. Simmer 3-4 minutes until lightly thickened.
fresh dillwhite vinegarsalt
Stir in vinegar and chopped dill; season with salt and a little black pepper if desired.
roast beefpotatoesfresh dill
Slice the roast beef and warm it briefly in the sauce. Serve with potatoes and spoon extra dill sauce over the plate.