Beef Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,321 mg | (33 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 slices Beef roulade (each 180 grams)
- salt
- freshly ground peppers
- 1 Tbsp Mustard
- 8 small Pickled cucumbers
- 8 slices Bacon
- 1 Tbsp Pastry flour
- 2 Tbsps clarified butter
- 1 Tbsp Tomato paste
- 1 Tbsp sweet ground paprika
- ½ l Beef broth
- 300 grams carrots
- 250 grams shallots
- 2 Tbsps cold butter
Preparation steps
Rinse beef, pat dry, flatten slightly, season with salt and pepper and brush with mustard. Slice cucumber lengthwise and spread with bacon in beef. Curl beef tightly over filling, secure with Roulade pins, roll in flour and fry in hot butter in Dutch oven.
Stir together tomato paste and paprika in saucepan. Pour in broth, replace browned bits, cover and let simmer about 1 hour 15 minutes.
Peel carrots, halve lengthwise and thinly slice diagonally. Peel shallot and halve lengthwise. Add carrots and onions when roulade has 25 minutes left to cook and braise. Remove roulade from oven and keep warm.
Drain liquid through sieve, decant into saucepan and cook until approximately 300 ml (approximately 1 1/4 cups) remains. Cut cold butter in pieces, whisk butter into sauce and season with salt and pepper. Briefly dip roulade and vegetables in sauce, then serve with sauce and vegetables on preheated plates.
