Beef Rolls with Red Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the rolls
- 4 Beef roulade thinly sliced by the butcher (each about 140 grams)
- 4 slices Bacon
- 4 Tbsps sweet Mustard
- 1 red onion
- 1 Tbsp chopped parsley
- freshly ground peppers
- 1 Tbsp Pastry flour
- 2 Tbsps clarified butter
Preparation steps
For the rolls: if necessary, flatten cutlets between two layers of plastic wrap. Peel onion and chop finely. Spread one slice of ham onto each cutlet and brush with mustard. Top with onion and parsley, season with pepper and roll up tightly. Secure with toothpicks and coat with flour.
For the sauce: peel onions and cut into wedges.
Heat butter in a pan and brown rolls on all sides. Arrange in a baking pan. Saute onions in the same pan until soft, deglaze pan with wine. Pour sauce over beef rolls and cover with a lid or aluminum foil.
Braise in preheated oven at 200°C (approximately 400°F) for about 1 hour.
Season sauce with salt and pepper, cut butter into cubes and add to the sauce whisk well.
Arrange rolls with onions on plates and sprinkle with chopped parsley. Serve hot.
