Beef Rolls with Crispy Onion Rings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,008 cal. | (48 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 39.6 mg | (330 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 20.1 μg | (670 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,990 mg | (50 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 17.9 mg | (224 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the rolls
- 8 Rump steak (thinly sliced)
- salt
- peppers (freshly ground)
- 1 Tbsp clarified butter
- For the filling
- 1 Avocado
- 2 Red chili peppers
- 1 Red onion
- lemons (juiced)
- 50 grams coarsely grated Gouda
- salt
- peppers (freshly ground)
- For the onion rings
- 400 grams onions (sliced into rings)
- For the batter
- 80 grams Pastry flour
- 30 grams grated Parmesan
- ½ tsp Curry powder
- 1 egg yolk
- 1 Tbsp vegetable oil
- 150 milliliters light beer
- 2 egg whites
- Pastry flour (for dredging)
- Fat (for frying)
Preparation steps
For the batter, combine flour, cheese, curry powder, egg yolk, oil and salt to taste, then stir in the beer. Beat egg whites until stiff and fold into the yolk mixture. Heat a a deep fryer to 180°C (approximately 350°F).
For the onion rings, dredge onion slices in flour. With a fork, pull through the batter and fry in batches until golden. Remove with a slotted spoon and drain on paper towels. Keep warm.
For the filling, cut the avocado in half, remove the pit, scoop the flesh from the skin and cut into fine dice. Rinse and peel the chile peppers. Slit 1 chile pepper lengthwise, remove seeds and finely chop. Cut the second chile pepper into rings. Peel the onion and cut into fine dice.
Mix avocado, chile peppers, onion and cheese with the lemon juice and season with salt and pepper.
For the rolls, sear beef slices in a large skillet in hot butter for 2-3 minutes on each side, then season with salt and pepper. Top each slice with a little filling and roll tightly. Secure with toothpicks and serve with the remaining filling and the onion rings.
