Beef Roulades with Bread Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 31.1 mg | (259 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 10.8 mg | (135 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Lift the roulades from the pan and keep warm. Simmer the braising liquid, season again vigorously and serve with the roulades.
