Beef Roulades with Carrots and Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,520 cal. | (72 %) | ||
| Protein | 147.21 g | (150 %) | ||
| Fat | 92.59 g | (80 %) | ||
| Carbohydrates | 26.72 g | (18 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 4.39 g | (15 %) |
| Vitamin A | 1,115.11 mg | (139,389 %) | ||
| Vitamin D | 2.04 μg | (10 %) | ||
| Vitamin E | 3.35 mg | (28 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 0.78 mg | (71 %) | ||
| Niacin | 47.11 mg | (393 %) | ||
| Vitamin B₆ | 1.72 mg | (123 %) | ||
| Folate | 24.33 μg | (8 %) | ||
| Pantothenic acid | 2.56 mg | (43 %) | ||
| Biotin | 5.06 μg | (11 %) | ||
| Vitamin B₁₂ | 6.64 μg | (221 %) | ||
| Vitamin C | 15.32 mg | (16 %) | ||
| Potassium | 2,022 mg | (51 %) | ||
| Calcium | 95.81 mg | (10 %) | ||
| Magnesium | 132.74 mg | (44 %) | ||
| Iron | 11.65 mg | (78 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 23.65 mg | (296 %) | ||
| Saturated fatty acids | 30.85 g | |||
| Cholesterol | 470.97 mg |
Ingredients
- Ingredients
- 4 Beef roulade (each about 180 grams)
- salt
- peppers
- 1 onion
- 100 grams Celery root
- 2 Pickle
- 2 Tbsps medium hot Mustard
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 400 milliliters Beef stock
- 1 tsp cornstarch
- 2 Red onions
- 3 carrots
- 1 Tbsp butter
- 1 tsp honey
- 1 tsp chopped thyme
- thyme (for garnishing)
Preparation steps
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.
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.
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.
Arrange roulades on plates (remove toothpicks before) and drizzle with sauce. Arrange vegetables next to roulades and garnish with thyme. Serve.
