Beef Banana Rouladen
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 51.2 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.9 mg | (224 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,447 mg | (36 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 161 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 1 carrot
- ½ stalk Leeks
- 150 grams Celery root
- 4 Beef roulade (ready to cook, each about 180 grams)
- salt
- freshly ground peppers
- 1 Banana
- 2 Pickled cucumbers
- 2 Tbsps medium-hot Mustard
- 4 slices cooked ham
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- 1 bay leaf
- ½ tsp peppercorns
- ½ tsp Juniper berries
- 2 Tbsps Crème fraiche
- 2 Tbsps chopped parsley
Preparation steps
Rinse carrot, leek and celery root. Peel onion, carrot and celery root. Cut onion, carrot, leek and celery root into pieces. Rinse beef cutlets, pat dry and season with salt and pepper. Peel banana and cut crosswise and lengthwise. Drain pickles and cut lengthwise into thin slices. Spread mustard onto beef cutlets and top each with a slice of ham, a slice of banana and pickle slices. Roll up beef cutles from the short sides and fasten closed with toothpicks or roulade pins. In a roasting pan, sauté rolls in oil until browned, about 5 minutes. Remove rolls from pan and sauté onion, carrot, leek and celery root pieces. Stir tomato paste into pan and deglaze pan with wine. Pour stock into pan and stir in bay leaf, peppercorns and juniper berries. Return rolls to pan, cover and gently simmer over medium heat about 1 1/2 hours.
Remove rolls from pan, remove roulade pins or toothpicks from rolls and keep warm. For the gravy, puree vegetables, boil down to thicken or add broth to thin as desired. Season gravy with salt and pepper. To serve, cut rolls in half and drizzle with gravy and creme fraiche. Garnish with parsley as desired.
