Beef Roulade with Mushrooms and Cheesy Polenta

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Beef Roulade with Mushrooms and Cheesy Polenta
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Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
770
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie770 cal.(37 %)
Protein63 g(64 %)
Fat29 g(25 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage10.9 g(36 %)
Vitamin A1.2 mg(150 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.8 mg(23 %)
Vitamin K33.3 μg(56 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂1.2 mg(109 %)
Niacin33 mg(275 %)
Vitamin B₆0.7 mg(50 %)
Folate59 μg(20 %)
Pantothenic acid4.1 mg(68 %)
Biotin28.7 μg(64 %)
Vitamin B₁₂11 μg(367 %)
Vitamin C22 mg(23 %)
Potassium1,661 mg(42 %)
Calcium361 mg(36 %)
Magnesium123 mg(41 %)
Iron7.7 mg(51 %)
Iodine38 μg(19 %)
Zinc12.3 mg(154 %)
Saturated fatty acids14.9 g
Uric acid356 mg
Cholesterol193 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
750 milliliters milk
salt
225 grams Cornmeal (instant)
200 grams fresh Porcini mushroom
2 carrots
2 stalks Celery
3 shallots
½ bunch parsley
2 Tbsps clarified butter
4 Beef roulade (each around 160-180 grams) (approximately 6 ounces)
4 slices ham
1 Tbsp Pastry flour
200 milliliters Beef broth
200 milliliters dry Red wine
1 Tbsp olive oil
2 Tbsps grated Parmesan
How healthy are the main ingredients?
Porcini mushroomCeleryhamParmesanparsleyolive oil

Preparation steps

1.

For the polenta hearts, bring the milk and salt to a boil. Slowly sprinkle in the polenta, stirring, and simmer over low heat for 30 minutes, stirring. Let cool, spread over a rimmed baking sheet and let cool.

2.

Wipe the mushrooms. Rinse the carrots and celery, peel the shallots and chop everything finely. Rinse the parsley, shake dry, pluck the leaves and chop finely.

3.

In a Dutch oven, melt 1/2 tablespoon butter, sauté 1/2 of the vegetables and 1/2 of the fresh mushrooms and season with parsley, salt and pepper.

4.

Rinse the meat, pat dry and season with salt and pepper. Arrange on a clean work surface, distribute the ham over the meat and spread the vegetable mixture over top. Roll up the meat into roulades and tie with butcher's twine. Melt the remaining butter in a saucepan and sear the roulades on all sides. Add the remaining vegetables, sprinkle with flour and pour in broth. Cover and simmer over low heat for 1 hour then gradually add the wine. Preheat the oven to 180°C (approximately 350°F). 

5.

Cut the polenta into hearts with a heart-shaped cookie cutter. Arrange on a baking sheet lined with parchment paper, drizzle with olive oil and sprinkle with cheese. Bake for about 15 minutes. Slice the roulades. Cut the remaining mushrooms into thin slices and sauté. Serve the sliced roulade with polenta hearts, sautéed mushrooms and sauce on serving plates.

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