Beef Roulade with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 18.19 g | (19 %) | ||
| Fat | 18.84 g | (16 %) | ||
| Carbohydrates | 26.3 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.75 g | (16 %) |
| Vitamin A | 1,479.5 mg | (184,938 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1.91 mg | (16 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.58 mg | (30 %) | ||
| Vitamin B₆ | 0.33 mg | (24 %) | ||
| Folate | 42.44 μg | (14 %) | ||
| Pantothenic acid | 0.36 mg | (6 %) | ||
| Biotin | 2.06 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19.75 mg | (21 %) | ||
| Potassium | 434.68 mg | (11 %) | ||
| Calcium | 95.72 mg | (10 %) | ||
| Magnesium | 37.17 mg | (12 %) | ||
| Iron | 2.98 mg | (20 %) | ||
| Iodine | 0.76 μg | (0 %) | ||
| Zinc | 1.75 mg | (22 %) | ||
| Saturated fatty acids | 5.84 g | |||
| Cholesterol | 47.61 mg |
Ingredients
- Ingredients
- 4 slices Beef roulade about 140 grams each (approximately 5 ounces)
- salt
- freshly ground peppers
- 1 Tbsp sharp Mustard
- 1 onion
- 3 Pickled cucumbers
- 8 slices Smoked bacon
- 4 carrots
- 3 shallots
- ½ Celery root
- 2 stalks Leeks
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 400 milliliters Beef broth
- 1 bay leaf
- 4 Juniper berries (pressed)
- 1 tsp peppercorns
- 1 pinch peppers
- 125 milliliters Vegetable broth
- 1 Tbsp butter
- 1 Tbsp freshly chopped parsley
- sugar
- parsley (for garnish)
Preparation steps
Rinse the meat, pat dry, flatten, season with salt and pepper and brush with mustard. Peel and finely chop the onion and sprinkle onto the meat. Cut the cucumber into sticks. Spread the bacon and cucumbers onto the meat. Roll up the meat and bind with kitchen twine or toothpicks.
Peel and finely dice the carrots. Peel and slice the shallot. Rinse and chop the celery root into small pieces. Rinse and chop the leek into small pieces.
Season the roulades with salt and pepper and fry brown on all sides in a Dutch oven in hot oil. Remove and fry half of the vegetables. Stir in the tomato paste. Deglaze with the wine and let reduce. Add some broth and place the roulades in the broth.
Cover and simmer for about 2 hours. Pour more broth as needed so that the roulades are always about halfway covered with sauce. About 30 minutes before the end of cooking, add the bay leaf, juniper berries and peppercorns.
Fry the remaining vegetables in a pan in the broth for about 10 minutes, until the liquid evaporates. Heat the butter and parsley and pour over the vegetables. Season with salt and pepper.
Remove the roulades from the sauce and remove the twine or toothpicks. Strain the sauce and simmer with the broth (thicken with cornstarch as desired). Season with salt, pepper and sugar and add the roulades to warm them.
To serve, spread some sauce on four plates. Slice the roulades and place in the sauce. Spread the vegetables on the side and garnish the dish with parsley.
