Beef Roulade with Pasta and Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 772 cal. | (37 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 1,598 mg | (40 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 Beef roulade (each around 150 grams) (approximately 5 ounces)
- salt
- freshly ground peppers
- extra virgin olive oil
- 2 Tbsps finely chopped parsley
- ½ Fennel (very finely chopped)
- 4 Oranges (finely chopped)
- 1 carrot
- 1 pc Celery (50 grams) (approximately 2 ounces)
- 1 onion
- 1 Tbsp Tomato paste
- ¼ l Red wine
- 0.13 l Beef stock
- butter
- 300 grams Tagliatelle
Preparation steps
Rinse the meat, pat dry, coat lightly with oil and season with salt and pepper. Distribute the fennel, parsley and orange segments between the cutlets, roll up from the narrow side tightly and secure the ends with toothpicks.
Peel the carrot, celery and onion and cut into small cubes. Heat 3 tablespoons oil in a large Dutch oven and sear the rolls on all sides. Add the diced vegetables and sauté until just tender. Add the tomato paste and cook briefly. Deglaze with the wine and stock. Bring to a boil then reduce the heat and simmer for about 45 minutes, turning the rolls occasionally. Remove the roulades and keep warm. Strain the sauce then stir in 1 teaspoon butter and season with salt and pepper. Cook the pasta in boiling salted water until al dente, drain then toss with a little butter. Distribute the pasta between serving bowls, top with the roulades and sauce. Serve.
