Beef Roulade with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,469 mg | (37 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 15 grams dried, mixed Mushrooms
- 4 Beef roulade (ready to cook, à 180 g)
- salt
- freshly ground peppers
- 1 onion
- 3 Pickled cucumbers
- 2 Tbsps medium hot Mustard
- 4 slices Bacon
- 2 Tbsps vegetable oil
- 300 milliliters Beef stock
- 600 grams starchy potatoes
- 2 Tbsps butter
- 180 milliliters milk
- Nutmeg (freshly grated)
- 2 Tbsps scallions
Preparation steps
Soak the mushrooms in 200 ml (approximately 3/4 cup) lukewarm water.
Rinse the roulades, pat dry and season with salt and pepper. Peel the onions and cut into strips. Drain the pickles and cut into strips. Brush the rolls with mustard and top with 1-2 slices of bacon and some onion and pickle strips. Bring the long opposite sides slightly towards the center and roll up the rouladen from the short side. Secure with roulade pins and sear in a roasting pan with hot oil for around 5 minutes. Pour in the stock, add the mushrooms (still in their liquid) and simmer over medium heat for about 1 1/2 hours.
Meanwhile, peel the potatoes, rinse, coarsely chop and cook for 25-30 minutes in boiling salted water. Drain, let the steam be released, press through a potato ricer and, with the butter and milk, mash until smooth. Season with salt and nutmeg and place on warm plates with the roulades and some sauce. Sprinkle with chives and serve.
