Beef Roulades with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 25.25 g | (26 %) | ||
| Fat | 24.92 g | (21 %) | ||
| Carbohydrates | 43.13 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.48 g | (12 %) |
| Vitamin A | 848.03 mg | (106,004 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1.78 mg | (15 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 4.05 mg | (34 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 35.75 μg | (12 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 1.83 μg | (4 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 11.58 mg | (12 %) | ||
| Potassium | 389.12 mg | (10 %) | ||
| Calcium | 129.77 mg | (13 %) | ||
| Magnesium | 33.99 mg | (11 %) | ||
| Iron | 4.09 mg | (27 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.42 g | |||
| Cholesterol | 61.5 mg |
Ingredients
- For the roulades
- 4 slices Beef roulade (each about 160 grams)
- salt
- freshly ground peppers
- 2 Tbsps hot Mustard
- 1 onion
- 8 small Pickled cucumbers
- 8 slices Smoked bacon
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp ground paprika (sweet)
- 200 milliliters dry Red wine
- 400 milliliters Beef broth
- 2 carrots
- 2 shallots
- 1 stalk Celery
- 1 stalk Leeks
- 2 Tbsps Crème fraiche
- For the beans
- 500 grams green Beans
- salt
- 2 Tbsps butter
- 4 Tbsps breadcrumbs
Preparation steps
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.
