Beef and Spinach Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 422.3 μg | (704 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 28.6 mg | (238 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 2,182 mg | (55 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 10.6 mg | (71 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 366 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Spinach
- salt
- 2 onions
- 1 garlic clove
- 3 Tbsps vegetable oil
- 2 Tbsps sharp Mustard
- salt
- freshly ground peppers
- 4 Beef roulade (about 150 grams or 5 ounces)
- 200 milliliters Red wine
- 250 milliliters Beef broth
- 600 grams small, new potatoes
- 400 grams Green beans
- 1 sprig Savory
- 20 grams cold butter
Preparation steps
Rinse spinach and blanch in boiling salted water. Shock in ice water and squeeze. Peel onions and garlic, mince onion and press garlic. Heat 1 tablespoon oil in a pan and cook half the onions. Add garlic, cook briefly and remove from heat.
Coarsely chop spinach, combine with onions and garlic and season with salt and pepper.
Rinse meat, pat dry, brush with mustard, season with salt and pepper and top with spinach. Roll up from the long side and secure with a toothpick. Heat remaining oil in a Dutch oven sear the rolls on all sides. Add remaining onions sauté briefly. Deglaze with wine and broth. Cover and simmer for about 60 minutes over low heat.
Rinse potatoes and boil in salted water for about 25 minutes until done. Drain and season with salt and pepper.
Rinse and trim beans. Cook in a steamer for about 15 minutes. Season with savory.
Remove roulades from pan and pour pan sauce through a fine sieve into a saucepan. Bring sauce to a boil, remove from heat and stir in cold butter. Thicken with cornstarch, as desired. Season with salt and pepper.
Plate roulades and drizzle with sauce. Serve with onions, potatoes and green beans.
