Beef Roulades with Creamy Sauce
(1 vote)
(1 vote)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 slices Beef roulade
- salt
- freshly ground peppers
- 4 Tbsps Horseradish (from a jar)
- 4 sm slices ham
- 1 carrot
- 1 shallot
- 1 garlic clove
- 2 Tbsps parsley (finely chopped)
- 1 Tbsp Pastry flour
- 2 Tbsps clarified butter
- ½ tsp marjoram
- 250 milliliters Beef broth
- 3 Tbsps Crème fraiche
- 1 Tbsp scallions
Preparation steps
1.
Flatten meat, if desired, and season with salt and pepper. Spread with horseradish and top with ham.
2.
Peel carrot, shallot and garlic and chop finely, spread on meat as well. Roll up roulades and tie with a kitchen string.
3.
Coat rolls with flour. Heat butter in a pan and brown roulades on all sides. Add marjoram and broth and simmer, covered, for about 1 1/2 hours on low heat.
4.
Remove meat from the pan and keep warm.
5.
Whisk crème fraîche into the sauce and bring to a boil. Simmer until creamy.
6.
Arrange roulades on plates and drizzle with sauce. Sprinkle with chives and serve with pasta, if desired.
