Beef Roulade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 619 mg | (15 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 100 grams white bread
- ⅛ l milk
- ⅛ l water
- 50 grams streaky Bacon
- 1 small onion
- 1 egg
- 1 Tbsp chopped parsley
- salt
- freshly ground Black pepper
- thyme
- 8 thin slices Beef (each 70 grams)
- 500 grams Tomatoes
- 500 grams green/red Bell pepper
- 1 large onion
- 2 tsps sweet ground paprika
- ½ tsp salt
- 2 generous pinches freshly ground peppers
- butter
Preparation steps
Soak white bread in a bowl of hot milk and let rest covered for 15 minutes. Then squeeze bread well and pass through a fine sieve. Chop bacon and peeled, small onion finely and fry for 2-3 minutes in hot butter. Add egg to bread mixture and mix parsley in well and season well with salt and pepper. Let soak in a refrigerator.
Cut tomatoes crosswise, pour boiling water over and remove the skin. Cut bell peppers in half, remove seeds and ribs, rinse and cut into strips. Peel large onion and coarsely chop. Melt butter in a pan, fry onions until translucent, add tomatoes and bell peppers and season well with thyme, salt, pepper and paprika. Simmer for 30 minutes over medium heat. Meanwhile pound beef slices flat, season with salt, pepper and thyme. Place bread stuffing on it, curl up and secure with roulade pins. Heat some butter in a pan and fry the rolls well on all sides. Then put the rolls on the bell peppers and simmer for 15-20 minutes.
If desired, meat juices can be infused with a little white wine and served as a sauce.
Serve roulade with rice, as desired.
