Steak & Kidney Casserole & Vegetables with Pasta

 

 

 

Beef and beef kidneys are casseroled with mushrooms and carrots to give a rich delicious dish. We throw in some broccoli of course, & some green beans, on top of Barilla pasta – usually Ditalini Rigate – because Barilla is a beautiful tasting and high quality pasta. And they love it too.

Ingredients

Topside/round steak (27%), beef kidney (13%), vegetables (22%) (broccoli, carrot, mushrooms, garlic), water sufficient for cooking, beef liver, beef stock, (beef bones, water), pasta, (7%), (durum wheat semolina), flaxseed oil, flaxseed, sunflower kernels, almonds, extra virgin olive oil, minerals (calcium hydroxyapatite, calcium carbonate, zinc sulphate), brewer’s yeast, wheat germ oil, cod liver oil, inulin, soy lecithin, dried kelp, wheat germ, Celtic sea salt, natural tocopherols (Vitamin E), L. Acidophilus.

Nutritional Information

Servings per package
Serving size	225 g
	Units of measure	Average quantity per serve	Average quantity per 100g
Energy	kJ	1352	601
Protein	g	31.1	13.8
Fat, total	g	12.5	5.6
- Saturated	g	2.6	1.2
- Trans	g
- Monounsaturated	g	3.8	1.7
- Polyunsaturated	g	4.3	1.9
- Omega 3 fatty acids	mg	1772	787
- Omega 6 fatty acids	mg	2339	1039
Carbohydrate	g	21.3	9.5
- Sugars	g	1.9	0.9
Dietary Fibre	g	2.7	1.2
Sodium	mg	213	94.7
Potassium	mg	673	299
Calcium	mg	874	389
Phosphorus	mg	659	293
Ca/P ratio		1.3	1.3
Magnesium	mg	62.4	27.7
Iron	mg	7.2	3.2
Zinc	mg	15.1	6.7
Manganese	µg	472	210
Copper	µg	2065	918
Iodine	µg	202	89.8
Selenium	µg	85.7	38.1
Vitamin A	μg R.E.	2035	904
Vitamin D	μg	1.3	0.6
Vitamin E	mg α T.E.	4.8	2.1
Vitamin K	μg	32.7	14.5
Vitamin C	mg	29.6	13.2
Thiamine	µg	1627	723
Riboflavin	µg	2022	899
Niacin	mg	12.8	5.7
Vitamin B6	μg	936	416
Vitamin B12	μg	40.5	18.0
Folate	µg	174	77.1
Pantothenic Acid	mg	4.1	1.8
Choline	mg	87.8	39.0