Beef Rolls Stuffed with Egg, Carrots and Bell Pepper
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 kcal | (28 %) | ||
| Protein | 66.3 g | (68 %) | ||
| Fat | 30.24 g | (26 %) | ||
| Carbohydrates | 6.14 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 820.58 mg | (102,573 %) | ||
| Vitamin D | 1.96 μg | (10 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.81 mg | (74 %) | ||
| Niacin | 23.06 mg | (192 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54.54 μg | (18 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Vitamin B₁₂ | 7.02 μg | (234 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 762.82 mg | (19 %) | ||
| Calcium | 45.25 mg | (5 %) | ||
| Magnesium | 67.06 mg | (22 %) | ||
| Iron | 6.42 mg | (43 %) | ||
| Iodine | 53.1 μg | (27 %) | ||
| Zinc | 14.04 mg | (176 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Cholesterol | 332 mg |
Ingredients
- Ingredients
- 800 grams Beef fillet (parried, from the flatter tip)
- 1 red Bell pepper
- 2 carrots
- 1 Tbsp hot Mustard
- 2 Tbsps chopped Pumpkin seed
- salt
- freshly ground peppers
- 4 eggs
- 2 Tbsps olive oil
Preparation steps
Rinse the beef fillet, pat dry and cut laterally into a large sheet and spread.
Rinse the bell peppers, cut into quarters, peel with a peeler, trim and cut into strips.
Peel the carrots and finely grate.
Rub the beef fillets with the mustard and sprinkle with pumpkin seeds. Spread the grated carrots over the beef fillet, season with salt and pepper, and top with the bell pepper strips. Peel the eggs, place on the middle of beef fillet, and roll up. Tie the rolls with kitchen string and season with salt and pepper. Heat oil in a roasting pan and fry the rolls in it all around.
Roast the rolls in a preheated oven (dripping pan underneath) at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 30 minutes.
Remove the rolls from the oven, remove the kitchen string and serve sliced.
