Beef Roulades with Bread Stuffing

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Beef Roulades with Bread Stuffing
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein53 g(54 %)
Fat22 g(19 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D3 μg(15 %)
Vitamin E2.9 mg(24 %)
Vitamin K2.9 μg(5 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin31.1 mg(259 %)
Vitamin B₆0.5 mg(36 %)
Folate48 μg(16 %)
Pantothenic acid3.7 mg(62 %)
Biotin21.9 μg(49 %)
Vitamin B₁₂10.5 μg(350 %)
Vitamin C3 mg(3 %)
Potassium1,096 mg(27 %)
Calcium166 mg(17 %)
Magnesium69 mg(23 %)
Iron5.9 mg(39 %)
Iodine16 μg(8 %)
Zinc10.8 mg(135 %)
Saturated fatty acids10.6 g
Uric acid312 mg
Cholesterol219 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
4 slices Beef roulade (each 180 grams)
2 day-old White rolls
300 grams fresh Porcini mushroom
1 egg
4 Tbsps Whipped cream
4 Tbsps freshly grated Parmesan
freshly ground peppers
salt
butter
125 milliliters stronger Red wine
125 milliliters Beef stock
1 Tbsp Mustard seed
How healthy are the main ingredients?
Porcini mushroomWhipped creamParmesaneggsalt

Preparation steps

1.

Clean porcini mushrooms and cut into small pieces. Remove crust from the bread and tear into small pieces. Whisk the egg with the cream and soak the bread. When the bread is nice and soft, mix in the Parmesan and season vigorously with salt and pepper.

2.

Spread the beef cutlets on the work surface. With wet hands, line with the bread stuffing and smooth. Place the mushrooms on top and season with salt and pepper. Roll and secure with wooden skewers.

3.

Lightly dust roulades with flour. Heat 1 tablespoon butter in a high pan and cook the rolls until golden brown while turning. Season with salt and pour in the wine. Let reduce by about half. Add the mustard seed and the stock, cover and cook over low heat for 20 minutes.

4.

Lift the roulades from the pan and keep warm. Simmer the braising liquid, season again vigorously and serve with the roulades.

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