Beef Rolls with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 733 cal. | (35 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.7 mg | (106 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 thin slices Beef (from the shoulder)
- 500 grams shallots
- 5 Tbsps vegetable oil
- salt
- peppers
- marjoram
- 1 tsp Mustard
- 50 grams ground Walnut
- 80 grams streaky Bacon
- 1 Tbsp Pastry flour
- 1 sm can peeled Tomatoes
- 2 bay leaves
- 150 grams Crème fraiche
- 350 grams starchy potatoes
Preparation steps
Peel shallots and cut into thin rings. Heat 3 tablespoons oil in a pan and sauté the shallots. Season with salt, pepper and marjoram. Mix mustard with walnuts. Cut the bacon into strips and cook until crisp in a dry frying pan, remove and set aside.
Pound meat slices thin and lightly season with salt and pepper. Spread with 1/4 of walnut-mustard mixture on one side and place 1/4 of the onion mixture in the center of each slice. Sprinkle with bacon. Roll slices tightly and tie with kitchen twine.
Dust rolls in a little flour and fry in bacon fat with the remaining oil on all sides. Add tomatoes (including liquid), bay leaves and creme fraiche and simmer covered for about 1 hour. Then remove lid and simmer for 5 minutes. Season sauce with salt and pepper.
Peel the potatoes and cover with water in a pot. Season water generously with salt and cook for about 20 minutes. Drain well and serve with the meat.
