Beef Roulades with Green Beans

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Beef Roulades with Green Beans
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Health Score:
6,8 / 10
1 hr
ready in 2 h. 40 min.
Ready in

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie530 kcal(25 %)
Protein25.25 g(26 %)
Fat24.92 g(21 %)
Carbohydrates43.13 g(29 %)
Sugar added0 g(0 %)
Roughage3.48 g(12 %)
Vitamin A848.03 mg(106,004 %)
Vitamin D0.11 μg(1 %)
Vitamin E1.78 mg(15 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.13 mg(12 %)
Niacin4.05 mg(34 %)
Vitamin B₆0.26 mg(19 %)
Folate35.75 μg(12 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.83 μg(4 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C11.58 mg(12 %)
Potassium389.12 mg(10 %)
Calcium129.77 mg(13 %)
Magnesium33.99 mg(11 %)
Iron4.09 mg(27 %)
Iodine0.75 μg(0 %)
Zinc1.8 mg(23 %)
Saturated fatty acids9.42 g
Cholesterol61.5 mg


For the roulades
4 slices Beef roulade (each about 160 grams)
freshly ground peppers
2 tablespoons hot Mustard
1 onion
8 small Pickled cucumbers
8 slices Smoked bacon
1 tablespoon Pastry flour
2 tablespoons vegetable oil
1 tablespoon Tomato paste
1 tablespoon ground paprika (sweet)
200 milliliters dry Red wine
400 milliliters Beef broth
2 carrots
2 shallots
1 stalk Celery
1 stalk Leeks
2 tablespoons Crème fraiche
For the beans
500 grams green Beans
2 tablespoons butter
4 tablespoons breadcrumbs
How healthy are the main ingredients?
LeekCeleryMustardTomato pastesaltonion

Preparation steps

Preheat the oven to 160 ° C upper and lower heat.

For the roulades: flatten meat, if necessary, rinse and pat dry, season with salt and pepper and brush with mustard. Peel onion and cut into cubes. Cut pickles into sticks. Place two slices of bacon, some onion and few picklle sticks on top of each cutlet, Roll up and tie with a kitchen string. Coat with flour. Heat oil in a large pan and brown roulades on all sides. Add tomato paste and paprika to the pan and mix well. Deglaze pan with wine and broth. Peel carrots and dice finely. Peel shallots and cut into slices. Rinse and dry celery, cut into small cubes. Rinse and dry leek, cut into small cubes. Add all vegetables to the pan and cook in preheated oven at 160°C (approximately 325°F) for about 1.5 hours. Turn roulades over occasionally. 


For the beans: rinse and trim beans, blanch for about 8 minutes in boiling salted water. Heat butter in a frying pan and cook breadcrumbs until golden brown. Drain beans and add to the pan, saute for about 2 minutes.  


Remove roulades from the pan and set aside. Strain vegetables through a sieve into a saucepan. Season with salt and pepper and refine with créme fraîche. Cut roulades diagonally and arrange with some sauce on plates. Place beans next to roulades and serve with fried potatoes, if desired.