Beef Roulades with Bell Peppers, Scallions and Bean Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 93.5 μg | (156 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 48.7 mg | (406 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 30.6 μg | (68 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 273 mg | (287 %) | ||
| Potassium | 2,267 mg | (57 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 18.3 mg | (229 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 569 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the beef roulades
- 8 Beef roulade (each 120 grams, very thinly sliced)
- 4 Red Bell pepper
- 5 scallions
- salt
- peppers (freshly ground)
- olive oil
- butter
- 80 milliliters Marsala wine (semi-dry)
- For the bean salad
- 300 grams green Beans
- 400 grams cooked Beans (such as black-eyed peas or small white beans, from a can or cooked the day before)
- olive oil (Extra virgin)
- balsamic vinegar
- salt
- peppers (freshly ground)
- ½ tsp cayenne pepper
- 1 tsp Lemon peel (organic)
Preparation steps
For the beef roulades, trim, rinse and cut scallions into 10 cm (approximately 4-inch) long pieces. Rinse bell peppers, dry and place skin side up on a baking sheet. Place under the a preheated oven broiler, and cook until skin blisters, watching carefully. Remove the skins. Cut bell peppers in half and remove seeds. Place bell pepper halves on a work surface and spread flat.
Place the meat on work surface and spread flat. Season with salt and pepper. Top each beef piece with 1 bell pepper half and flatten. Lay scallion pieces across centers. Season again with salt and pepper, then roll meat very tightly from the short side and tie with kitchen twine.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large frying pan and fry the rolls over low heat until browned on all sides. Pour in wine, cover and simmer for 15 minutes over low heat.
In the meantime, for the bean salad, reinse the green beans, trim and blanch in boiling salted water for 8-10 minutes. Drain well. Drain cooked beans if needed, then mix the 2 types of beans in a bowl. Season with salt and pepper and combine with lemon zest, cayenne pepper, 2 tablespoons balsamic vinegar and 3 tablespoons olive oil.
Arrange rolls on plate and drizzle with some sauce from the pan. Serve with the bean salad.
