Baked Beef Roulades
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 293 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beef roulade (each about 150 grams)
- salt
- freshly ground peppers
- 1 Tbsp Mustard
- 4 small Pickled cucumbers
- 4 slices raw ham (thinly sliced)
- 1 carrot
- ¼ Celery root
- 1 onion
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters Red wine
- 500 milliliters Beef stock
Preparation steps
1.
Rinse meat, pat dry and set side by side on work surface. Season with salt and pepper. Spread one side with mustard. Cut cucumber into thin slices and place cucumber and ham slices onto meat. Roll up from the narrow side and tightly tie with kitchen twine. Peel carrot, celery and onion and dice everything.
2.
Heat oil in a casserole pan and brown beef roulades on all sides on high heat. Add diced vegetables and saute. Add tomato puree and cook briefly. Add wine and broth and simmer, covered, on low heat for about 1-1 1/2 hours, turning beef roulades occasionally.
3.
Remove roulades from pan and keep warm. Boil down sauce and thicken with flour mixed with a little water, if desired. Serve immediately.
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