Beef Roulades with Carrots and Broccoli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 294.6 μg | (491 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 2,090 mg | (52 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 slices Beef from the leg (each about 125 g)
- salt
- freshly ground peppers
- 400 grams cooked potatoes (from the day before)
- 2 Tbsps chopped parsley
- 2 Tbsps Crème fraiche
- 3 Tbsps clarified butter
- 500 milliliters Beef broth
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 tsps grated Lemon peel
- 1 Tbsp Tomato paste
Preparation steps
Season meat with salt and pepper.
Cut the potatoes into small cubes, season with salt and pepper and mix with 2 tablespoons creme fraiche and parsley. Spread this mixture onto the meat slices. Roll up and tie. Cook roulades in hot clarified butter. Rinse soup vegetables, brush, dice and add with the lemon zest to the roulades. Pour in beef broth. Cover and stew over medium heat for 1 hour 15 minutes. Remove roulades and keep warm. Strain the broth with vegetables through a sieve into a saucepan, bring to boil, stir in tomato paste and season.
Meanwhile peel carrots and cut into diamond-shaped pieces. Sauté in hot butter in a pan and season with salt and pepper. Pour in 1 cup of water, cover and cook approximately 8 minutes.
Cook broccoli in boiling salted water for about 5 minutes.
Serve roulades with sauce on plates and serve with the vegetables.
