Beef Rolls with Chard Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 652 cal. | (31 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.2 mg | (235 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,711 mg | (43 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 300 grams Swiss chard
- 2 onions
- 1 garlic clove
- 150 grams smoked Pancetta (sliced)
- 2 Tbsps toasted Pine nuts
- salt
- freshly ground peppers
- 4 Beef roulade (ready to cook, each 160 grams)
- 2 Tbsps Dijon mustard
- 2 Tbsps vegetable oil
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef broth
- 1 bay leaf
- 4 Juniper berries (crushed)
- 1 tsp peppercorns
- 1 sprig rosemary
- 2 sprigs thyme
Preparation steps
Rinse the chard, trim and spin dry. Trim out the tough stalks, trim veins flat and cut the leaves into strips. Peel the onions and garlic and cut into small cubes. Cut the pancetta into small strips.
In a pan, fry the pancetta and with the onions and garlic until translucent. Add the chard and cook until wilted. Remove from the heat, stir in the pine nuts, season with salt and pepper and allow to cool.
Rinse the cutlets, pat dry, season with salt and pepper and brush with mustard. Spread the chard mixture on top, leaving a small border free. Roll long sides of the rolls to the center and roll up tightly. Tie with kitchen twine or secure with toothpicks.
Sauté rolls in a roasting pan with hot oil on all sides over high heat, remove and set aside. Trim the soup vegetables, roughly cut into pieces and sauté in the pan drippings. Stir in tomato paste and cook briefly until slightly browned. Deglaze with the wine, pour in the stock and place the rolls back in the roasting pan. Add spices and herbs and simmer over medium heat for about 1 1/2 hours.
Remove the rolls from the sauce, keep warm and strain the sauce. Bring the sauce to a boil and season with salt and pepper. Simmer briefly until slightly thickened.
Cut off the kitchen twine or remove toothpicks from rolls. Cut rolls into slices. Arrange on plates and serve with the sauce.
