Beef Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 916 cal. | (44 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 50.1 mg | (418 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,931 mg | (48 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 18.1 mg | (226 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 575 mg | |||
| Cholesterol | 358 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 pc Celery
- 1 carrot
- 1 onion
- 50 grams Bacon
- 8 Beef roulade (80 grams or 3 ounces each)
- salt
- freshly ground peppers
- 3 Tbsps whole-grain Mustard
- 2 small Pickled cucumbers
- 100 grams cooked ham
- 20 grams clarified butter
- 200 milliliters Beef broth
- 100 milliliters white wine
- 200 grams Whipped cream
- sauce thickener
Preparation steps
Rinse and trim the leeks, celery and carrot. Peel the carrot and cut into thin strips along with the leeks and celery. Peel the onion and cut into small cubes along with the bacon. Cut the cooked ham and pickle into small cubes.
Pound the meat flat between two sheets of plastic wrap. Place the meat on a work surface, season with salt and pepper and brush with mustard.
Distribute the vegetables and bacon on 4 slices of the meat. Distribute the cooked ham and pickles on the remaining slices of meat. Roll up and secure with toothpicks.
Brown the rolls in hot clarified butter. Deglaze with broth and wine and cook over medium heat for 30-40 minutes. Add the cream and season with salt and pepper. Thicken with cornstarch if desired. Arrange the roulades on warm plates, drizzle with the sauce and serve.
