Beef Roulades with Mushrooms

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Beef Roulades with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2800
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,800 cal.(133 %)
Protein152.16 g(155 %)
Fat225.2 g(194 %)
Carbohydrates40.41 g(27 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A2,183.89 mg(272,986 %)
Vitamin D2.19 μg(11 %)
Vitamin E6.54 mg(55 %)
Vitamin B₁0.62 mg(62 %)
Vitamin B₂0.98 mg(89 %)
Niacin48.43 mg(404 %)
Vitamin B₆1.75 mg(125 %)
Folate64.26 μg(21 %)
Pantothenic acid2.88 mg(48 %)
Biotin3.04 μg(7 %)
Vitamin B₁₂6.85 μg(228 %)
Vitamin C48.96 mg(52 %)
Potassium2,155.3 mg(54 %)
Calcium150.85 mg(15 %)
Magnesium166.29 mg(55 %)
Iron13.74 mg(92 %)
Iodine6.6 μg(3 %)
Zinc24.35 mg(304 %)
Saturated fatty acids118.85 g
Cholesterol864.68 mg

Ingredients

for
4
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
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)
How healthy are the main ingredients?
hamWhipped creamolive oilparsleythymeonion

Preparation steps

1.

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. 

2.

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).

3.

Add red wine, cover and roast in the oven for 1 hour, turning occasionally and basting with broth throughout.

4.

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.

5.

Prepare pasta according to package instructions, then drain. 

6.

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.