Beef Roulades with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,800 cal. | (133 %) | ||
| Protein | 152.16 g | (155 %) | ||
| Fat | 225.2 g | (194 %) | ||
| Carbohydrates | 40.41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 2,183.89 mg | (272,986 %) | ||
| Vitamin D | 2.19 μg | (11 %) | ||
| Vitamin E | 6.54 mg | (55 %) | ||
| Vitamin B₁ | 0.62 mg | (62 %) | ||
| Vitamin B₂ | 0.98 mg | (89 %) | ||
| Niacin | 48.43 mg | (404 %) | ||
| Vitamin B₆ | 1.75 mg | (125 %) | ||
| Folate | 64.26 μg | (21 %) | ||
| Pantothenic acid | 2.88 mg | (48 %) | ||
| Biotin | 3.04 μg | (7 %) | ||
| Vitamin B₁₂ | 6.85 μg | (228 %) | ||
| Vitamin C | 48.96 mg | (52 %) | ||
| Potassium | 2,155.3 mg | (54 %) | ||
| Calcium | 150.85 mg | (15 %) | ||
| Magnesium | 166.29 mg | (55 %) | ||
| Iron | 13.74 mg | (92 %) | ||
| Iodine | 6.6 μg | (3 %) | ||
| Zinc | 24.35 mg | (304 %) | ||
| Saturated fatty acids | 118.85 g | |||
| Cholesterol | 864.68 mg |
Ingredients
- Ingredients
- 4 Beef roulade
- 100 grams air-dried ham
- 2 onions
- 2 sprigs thyme
- 2 Pickled cucumbers
- 2 small carrots
- 1 yellow Bell pepper
- 2 Tbsps olive oil
- ⅛ l Beef broth (prepared)
- ¼ l Red wine
- 1 Tbsp sauce thickener
- ½ cup acid Whipped cream
- 300 grams Chestnut mushroom
- 1 bunch parsley
- 1 Tbsp butter
- 250 grams Spiral pasta
- salt (and pepper)
- 50 slices Herb butter (prepared)
Preparation steps
Rinse beef, pat dry and season with salt and pepper. Julienne cucumbers. Peel and mince onions. Peel and julienne carrots. Cut peppers in half, remove seeds and ribs and mince.
Pluck thyme leaves from stems.
Top beef with ham, vegetables and thyme. Roll up and secure with kitchen twine. Heat oil in a pan and sear roulades on all sides. Preheat the oven to 160°C (approximately 325°F).
Add red wine, cover and roast in the oven for 1 hour, turning occasionally and basting with broth throughout.
Rinse, pat dry and slice mushrooms. Rinse parsley, shake dry and chop. Heat butter in a pan and cook mushrooms for 10 minutes, until liquid has evaporated. Season with salt and pepper and sprinkle with parsley.
Prepare pasta according to package instructions, then drain.
Remove roulades from roasting pan and keep warm. Thicken pan sauce with cornstarch.
Plate roulades, mushrooms and pasta. Drizzle with pan sauce and serve with a dollop of sour cream and herb butter.
