Beef Roulade Stuffed with Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 148.2 μg | (247 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,744 mg | (44 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Beef roulade (ready to cook, each about 160 grams)
- salt
- freshly ground peppers
- 8 slices Bacon
- 3 Tbsps grainy Mustard
- 2 Tbsps freshly chopped parsley
- 2 Tomatoes
- 250 grams Brussels sprouts
- 2 Tbsps vegetable oil
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 Tbsp Tomato paste
- 150 milliliters dry Red wine
- 400 milliliters Beef stock
- 2 Tbsps Pastry flour
- 2 Tbsps butter
Preparation steps
Rinse beef roulades, pat dry, arrange on a flat surface. Season with salt and pepper, cover with bacon slices and brush with mustard. Sprinkle with parsley. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into small cubes. Rinse and dry Brussels sprouts, remove outer leaves and blanch in boiling salted water for about 2 minutes. Drain, rinse in cold water and chop coarsely. Mix with tomatoes and place mixture on top of roulades. Roll up and tie with a kitchen string. Heat oil in a pan and brown roulades on all sides on high heat. Remove from pan and set aside.
Peel and rinse soup vegetables, chop coarsely and saute in the same pan. Add tomato paste and wine and simmer for a few minutes. Add broth and return roulades to the pan. Place spices into a spice bag and add to the pan. Simmer for about 1 1/2 hour on medium heat.
Remove roulades from the pan and keep warm. Remove spice bag and strain sauce through a sieve and bring to a boil. If desired, thicken sauce with butter flour (flour and butter in a 1: 1 proportion), season to taste.
Remove kitchen string from roulades and arrange on warmed plates. Drizzle with sauce and garnish with Brussels sprouts leaves. Serve.
