Beef Rolls Stuffed with Egg, Carrots and Bell Pepper

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Beef Rolls Stuffed with Egg, Carrots and Bell Pepper
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
580
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie580 kcal(28 %)
Protein66.3 g(68 %)
Fat30.24 g(26 %)
Carbohydrates6.14 g(4 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A820.58 mg(102,573 %)
Vitamin D1.96 μg(10 %)
Vitamin E5 mg(42 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.81 mg(74 %)
Niacin23.06 mg(192 %)
Vitamin B₆1.2 mg(86 %)
Folate54.54 μg(18 %)
Pantothenic acid1.06 mg(18 %)
Vitamin B₁₂7.02 μg(234 %)
Vitamin C27 mg(28 %)
Potassium762.82 mg(19 %)
Calcium45.25 mg(5 %)
Magnesium67.06 mg(22 %)
Iron6.42 mg(43 %)
Iodine53.1 μg(27 %)
Zinc14.04 mg(176 %)
Saturated fatty acids8.9 g
Cholesterol332 mg

Ingredients

for
4
Ingredients
800 grams
Beef fillet (parried, from the flatter tip)
1
2
1 tablespoon
2 tablespoons
freshly ground Pepper
4
2 tablespoons

Preparation steps

1.

Rinse the beef fillet, pat dry and cut laterally into a large sheet and spread.

2.

Rinse the bell peppers, cut into quarters, peel with a peeler, trim and cut into strips.

3.

Peel the carrots and finely grate.

4.

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.

5.

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.

6.

Remove the rolls from the oven, remove the kitchen string and serve sliced.