Beef Roulade with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,316 cal. | (110 %) | ||
| Protein | 169.01 g | (172 %) | ||
| Fat | 112.39 g | (97 %) | ||
| Carbohydrates | 147.22 g | (98 %) | ||
| Sugar added | 37.88 g | (152 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 616.76 mg | (77,095 %) | ||
| Vitamin D | 6.45 μg | (32 %) | ||
| Vitamin E | 11.24 mg | (94 %) | ||
| Vitamin B₁ | 1.09 mg | (109 %) | ||
| Vitamin B₂ | 1.71 mg | (155 %) | ||
| Niacin | 51.45 mg | (429 %) | ||
| Vitamin B₆ | 2.18 mg | (156 %) | ||
| Folate | 240.19 μg | (80 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 3.59 μg | (8 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 19.43 mg | (20 %) | ||
| Potassium | 2,697.81 mg | (67 %) | ||
| Calcium | 369.72 mg | (37 %) | ||
| Magnesium | 177.95 mg | (59 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 111.25 μg | (56 %) | ||
| Zinc | 24.6 mg | (308 %) | ||
| Saturated fatty acids | 44.28 g | |||
| Cholesterol | 766.16 mg |
Ingredients
- For the dumplings
- 8 White rolls (from the day before)
- ½ l milk
- 6 eggs
- 80 grams butter
- 2 tsps salt
- 3 Tbsps chopped parsley
- 20 grams butter (for napkin)
- For the roulades
- 4 Beef roulade about 150 grams each (approximately 5 ounces)
- salt
- freshly ground peppers
- 3 vegetable oil
- 1 Tbsp Mustard
- 4 slices ham (cooked, thinly sliced)
- 4 small Pickle
- ⅛ l Red wine
- ¼ l Beef broth
- 4 Tbsps Whipped cream
- For the baked apples
- 2 large Apple
- 3 Tbsps honey
- 1 Tbsp butter
- 4 Tbsps black Red currant jelly (or marmalade)
- ½ tsp cinnamon
Preparation steps
For the roulades: Rinse the beef, pat dry and season with salt and pepper. Spread one side with mustard. Slice the cucumber thinly and put one slice of cucumber and one slice of ham onto each piece of beef. Roll up from the narrow side and close with a toothpick. Heat oil in a casserole dish and fry the rolls on all sides. Pour in the wine and stock, cover and simmer about 45 minutes over low heat. Remove and keep the roulades warm. Let the sauce boil, then stir in the cream.
For the red wine shallots: Peel the shallots and cut into quarters lengthwise. Heat the butter and sugar and let it caramelize lightly. Add the shallots and cook while stirring until the shallots shine. Deglaze with red wine and let it boil over low heat.
For the dumplings: Remove the bread crust and cut the bread first into slices and then into cubes. Place in a bowl and pour the milk over. Separate the eggs.
Beat the butter with egg yolk and salt until creamy. Add the parsley and the soaked bread cubes. Thoroughly mix and let sit for 10 minutes.
Scald and wring a large napkin with boiling water. Fill a large saucepan two finger widths below the edge with water and bring to a boil with 2 tablespoons of salt.
Beat the egg whites until stiff and fold into the bread mass. Grease the napkin with melted butter. Roll the dumpling dough to 8 cm thick (about 3 inches) and put onto the center of the napkin. Roll the dough into the napkin and tie the ends with twine.
Put the dumpling dough napkin onto a wooden spoon handle to place gently into the boiling water.
Allow the dumplings to simmer about 50 minutes until done. Let stand 5 minutes before cutting the finished dumplings.
Unwrap the dumpling roll from the cloth and cut into 2 cm thick slices (approximately 3/4 inch).
For the baked apples: Rinse the apples, cut in half crosswise and remove the cores with a spoon so that a trough is formed.
Heat the butter, honey and cinnamon in a small saucepan. Brush the apples with it and put in a greased baking dish. Pour the currant jelly into the apple cavities.
Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes.
Serve roulades with sauce, red wine shallots, bread dumplings and baked apples on a warm plate.
