Fried beef round with vegetables (Przeni govedji but sa povrcem)

Lunch for hypothyroidism.

Fried beef round (beef leg, beef shank) with vegetables is an excellent choice for people with hypothyroidism because it provides high-quality proteins, iron, zinc and B vitamins, which are important for the normal functioning of the body. The meal is gluten-free and contains a variety of vegetables rich in fiber and antioxidants.

Tags: for hypothyroidism, gluten free, high protein meal, rich in iron, rich in zinc, balanced nutrition.

Preparation time: 25 minutes.

Cooking time: 25 minutes.

Total time: 50 minutes.

Difficulty of preparation: moderately easy

Ingredients (2 servings): 300 g of beef leg - beef round, beef shank (cut into thin strips), 1 red pepper, 1 carrot, 1 small zucchini, 1 small onion, 2 cloves of garlic, 1 tablespoon of olive oil, 1 teaspoon of gluten-free soy sauce or tamari (optional), a pinch of Himalayan salt, a pinch of pepper, 2 tablespoons of fresh parsley leaves (finely chopped).

Preparation:

1. Salt and pepper the beef leg. Clean and finely chop the onion and garlic. Clean the pepper. Peel the carrot and the zucchini. Cut the pepper, carrots and zucchini into sticks.

2. In a large skillet, heat the olive oil over medium-high heat (5 of 6), 1 to 2 minutes.

3. Reduce the temperature to medium (4 out of 6) and fry the meat for 5 to 7 minutes until it gets a nice color on all sides.

4. Add onion and garlic and fry briefly.

5. Add carrot, pepper and zucchini. Fry for another 6 to 8 minutes, stirring occasionally.

6. Add gluten-free soy sauce or tamari (if using) and mix briefly.

7. Remove from the stove.

8. Put into two plates, sprinkle with parsley and serve.

Serving suggestion for hypothyroidism

Serve with cooked quinoa, cooked brown rice or baked batata - sweet potato. Vegetable chowder for hypothyroidism can be served before beef leg.

Ručak za hipotireozu.

Prženi goveđi but sa povrćem je odličan izbor za osobe sa hipotireozom jer obezbeđuje kvalitetne proteine, gvožđe, cink i vitamine B grupe koji su važni za normalno funkcionisanje organizma. Obrok je bez glutena i sadrži raznovrsno povrće bogato vlaknima i antioksidansima.

Oznake: za hipotireoza, bez glutena, visokoproteinski obrok, bogato gvožđem, bogato cinkom, balans ishrana.

Vreme pripreme: 25 minuta.

Vreme kuvanja: 25 minuta.

Ukupno vreme: 50 minuta.

Tezina pripreme: umereno lako.

Sastojci (2 porcije): 300 g goveđeg buta (isečenog na tanke trake), 1 crvena paprika, 1 šargarepa, 1 manja tikvica, 1 manji crni luk, 2 čena belog luka, 1 kašika maslinovog ulja, 1 kašičica bezglutenskog soja sosa ili tamarija (opciono), prstohvat himalaja soli, prstohvat bibera, 2 kašike lista peršuna (sitno seckanog).

Priprema:

1. Goveđi but posolite i pobiberite. Crni luk i beli luk ocistite i sitno iseckajte. Ocistite papriku. Šargarepu i tikvicu oljustite. Papriku, šargarepuni tikvicu isecite na stapice.

2. U većem tiganju zagrejte maslinovo ulje na srednje visokoj temperaturi (5 od 6), 1 do 2 minuta.

3. Smanjiti temperaturu na srednju (4 od 6) i pržite meso 5 do 7 minuta dok ne dobije lepu boju sa svih strana.

4. Dodajte crni i beli luk i kratko propržite.

5. Dodajte šargarepu, papriku i tikvicu. Pržite još 6 do 8 minuta uz povremeno mešanje.

6. Dodajte bezglutenski soja sos ili tamari (ako koristite) i kratko promešajte.

7. Sklonite sa sporeta.

8. Sipajte u dva tanjira, pospite peršunom i poslužite.

Predlog serviranja za hipotireozu

Poslužiti uz kuvanu kinou, integralni pirinac ili peceni batat. Kao predjelo može se poslužiti povrtna corba za hipotireozu.