Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
747
Calories
39g
Protein
35g
Fat
64g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 teaspoon German or Dijon mustard
- 2 tablespoons olive oil
- 3 tablespoons wine vinegar
- 3 tablespoons cold beef stock
- 1 teaspoon sugar
- ½ teaspoon salt
- 1/8 teaspoon cracked black pepper
- 1 lb. precooked knockwurst
- 1 medium onion
- 1 medium boiled potato
- 1 hard cooked egg
- 2 dill pickles
- lettuce leaves
- =
Directions
1
Combine mustard, olive oil, vinegar, beef stock, sugar, salt and pepper into a bowl and whisk well. This is your dressing. Peel and slice the precooked knockwurst into strips. Cut onion into thin rings. Dice the boiled potato. Slice the pickle thinly. Place knockwurst, onion, potato, and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves with a side of rye bread.
Recipe sourced from
fandom