Beef Roulades with Carrots and Onions

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Beef Roulades with Carrots and Onions
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
1520
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,520 kcal(72 %)
Protein147.21 g(150 %)
Fat92.59 g(80 %)
Carbohydrates26.72 g(18 %)
Sugar added1.44 g(6 %)
Roughage4.39 g(15 %)
Vitamin A1,115.11 mg(139,389 %)
Vitamin D2.04 μg(10 %)
Vitamin E3.35 mg(28 %)
Vitamin B₁0.54 mg(54 %)
Vitamin B₂0.78 mg(71 %)
Niacin47.11 mg(393 %)
Vitamin B₆1.72 mg(123 %)
Folate24.33 μg(8 %)
Pantothenic acid2.56 mg(43 %)
Biotin5.06 μg(11 %)
Vitamin B₁₂6.64 μg(221 %)
Vitamin C15.32 mg(16 %)
Potassium2,022 mg(51 %)
Calcium95.81 mg(10 %)
Magnesium132.74 mg(44 %)
Iron11.65 mg(78 %)
Iodine2.25 μg(1 %)
Zinc23.65 mg(296 %)
Saturated fatty acids30.85 g
Cholesterol470.97 mg

Ingredients

for
4
Ingredients
4
Beef roulades (each about 180 grams)
1
100 grams
2
2 tablespoons
medium hot Mustard
8 slices
2 tablespoons
400 milliliters
1 teaspoon
2
Red Onions
3
1 tablespoon
1 teaspoon
1 teaspoon
chopped Thyme
Thyme sprig (for garnishing)

Preparation steps

1.

Rinse and pat dry meat, season with salt and pepper. Peel onion and cut into strips. Rinse celery and cut into sticks. Cut pickles into sticks. Brush meat with mustard and spread each piece with 2 slices of bacon, some onion, pickle and celery sticks. Roll up and secure with toothpicks. Heat oil in a roasting pan and brown roulades on all sides. Add broth and simmer for about 1 1/2 hours on medium heat.

2.

Remove beef roulades from the pan and keep warm. Whisk cornstarch with 2-3 tablespoons of cold water until smooth and add to the pan. Bring to a boil and simmer for about 3 minutes or until sauce is creamy. Season with salt and pepper and return roulades to the pan. 

3.

Peel red onions and cut into wedges. Rinse and peel carrots, cut into thin sticks. Heat butter in a pan and saute onions and carrots for 2-3 minutes. Add a little water and simmer, covered, for about 5 minutes or until tender. Uncover and add honey and thyme, season with salt and pepper.

4.

Arrange roulades on plates (remove toothpicks before) and drizzle with sauce. Arrange vegetables next to roulades and garnish with thyme. Serve.