Beef Roulades with Bacon Beans and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,030 cal. | (49 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 67 g | (58 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 84.5 μg | (141 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 2,244 mg | (56 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 29.2 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the roulades
- 4 Beef roulade (ready for cooking, about 160 grams or 5 ounces)
- salt
- freshly ground peppers
- 4 Tbsps medium-hot Mustard
- 8 slices Bacon
- 1 onion
- 4 Tbsps freshly grated Parmesan
- 2 Tbsps clarified butter
- 1 bunch Soup vegetables
- 1 Tbsp Tomato paste
- 250 milliliters dry Red wine
- 400 milliliters Beef stock
- 2 bay leaves
- 3 peppercorns
- 3 Juniper berries (pressed)
- For preparing
- butter
- Pastry flour
- 2 sprigs rosemary
Preparation steps
For the meat: Rinse roulades, pat dry, and season with salt, pepper and mustard. Spread slices of bacon on meat. Peel and mince onion and mix with cheese. Spread onto meat, roll up and secure with wooden skewers. Heat butter in a pan and sear meat on all sides. Remove and set aside.
Rinse soup vegetables and sauté in pan drippings. Stir in tomato paste stir, briefly cook and deglaze with half the wine. Reduce almost completely and add remaining wine. Add rolls back to the pan, pour in broth and add spices. Season with salt, pepper and simmer over medium heat for about 1 1/2 hours.
For the side dishes: Meanwhile rinse potatoes thoroughly and boil in salted water for about 25 minutes.
Rinse beans and blanch in boiling salted water. Drain, shock in ice water and drain well.
Gather beans to small bundles and wrap each with a slice of bacon.
Remove roulades from the pan and keep warm. Strain stock and bring to a boil again. Wisk in flour butter (butter and flour combine in a 1:1 ratio) to thicken,
Drain potatoes, evaporate and slice. Heat 2 tablespoons of butter in a pan and fry potatoes until golden yellow with rosemary. Season with salt and pepper.
In another pan, heat 2 tablespoons of butter and sauté bean packets.
Remove wooden skewers from roulades and drizzle with sauce. Serve with potatoes and beans on a warm plate.
