Basic Healthy Recipe

Beef Roulades with Plum-chestnut Filling

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Beef Roulades with Plum-chestnut Filling

Beef roulades with plum-chestnut filling - A classic in a new guise. Photo: Iris Lange-Fricke

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Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
838
calories
Calories

Healthy, because

Even smarter

Nutritional values

Chestnuts are rich in B vitamins and have a high fiber content, which combined with plums supports a healthy digestive system.

To preserve the color of the fruit and inhibit the growth of microorganisms, dried fruit is sulphurised, i.e. treated with sulphur dioxide. For most people this is harmless because an enzyme produced naturally in the body breaks down the substance. People who have less of this enzyme can react with nausea, vomiting, diarrhoea and headaches. In asthmatics, the sulphur compounds can also cause asthma attacks (sulphitic asthma). If you want to be on the safe side, choose the non-sulphurized variant. 

1 serving contains
(Percentage of daily recommendation)
Calorie838 kcal(40 %)
Protein50 g(51 %)
Fat33 g(28 %)
Carbohydrates76 g(51 %)
Sugar added1 g(4 %)
Roughage27.8 g(93 %)
Vitamin A0.9 mg(113 %)
Vitamin D1 μg(5 %)
Vitamin E14.6 mg(122 %)
Vitamin K112.5 μg(188 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.7 mg(189 %)
Vitamin B₆1.3 mg(93 %)
Folate162 μg(54 %)
Pantothenic acid2.9 mg(48 %)
Biotin17 μg(38 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C153 mg(161 %)
Potassium2,563 mg(64 %)
Calcium205 mg(21 %)
Magnesium142 mg(47 %)
Iron9 mg(60 %)
Iodine16 μg(8 %)
Zinc11.8 mg(148 %)
Saturated fatty acids6.9 g
Uric acid388 mg
Cholesterol114 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
7 ounces Chestnuts (precooked; vacuumed)
10 ounces Plum
2 red onions
1 carrot
½ Parsnip
3 ounces Celery root
½ stalk Leeks
4 Beef roulade (each approx. 7 ounces)
salt
peppers
5 tablespoons Canola oil
2 tablespoons Tomato paste
14 ounces Beef stock
5 ounces Red wine
1 bay leaf
4 Juniper berries
1 tablespoon herbes de Provence
24 ounces Red cabbage
1 teaspoon Raw cane sugar
1 pinch cinnamon
1 tablespoon White vinegar
1 Orange
How healthy are the main ingredients?
ChestnutPlumonioncarrotParsnipLeek
Product recommendation

If you don't have a clay cooking pot, use a heavy oven proof casserole with a lid instead.

Preparation

Kitchen utensils

1 clay Pot

Preparation steps

1.

Chop chestnuts. Finely dice plums. Peel onions and finely dice 1, then cut the other into strips. Wash and chop the carrot, parsley root, celeriac and leek.

2.

Wash the roulades, dab dry, salt and pepper well. Cover the roulades with chestnuts, 3⁄4 of the plums and diced onions, then roll them up and stick them together with toothpicks or short skewers.

3.

Heat 2 tablespoons of oil in a frying pan. Fry the roulades on all sides at high heat for 5-8 minutes. Remove the roulades from the pan and place them in a soaked clay pot.

4.

Add 1 tablespoon of oil to the pan. Fry the onion strips, carrot, parsley root, celeriac and leek over medium heat for 5 minutes. Add tomato paste and fry briefly. Deglaze with beef stock, stir and scrape the roasted ingredients off the bottom. Pour the stock with vegetables and wine over the roulades. Add the rest of the plums, bay leaf, juniper berries and herbs from Provence.

5.

Close the clay casserole pot and place it on a baking rack in the cold oven. Cook roulades at 200°C / 400°F for 1-1⁄2 to 2 hours.

6.

Meanwhile clean, wash and cut the red cabbage into fine strips. Knead cabbage with 1⁄4 tsp. salt for 5 minutes. Then mix with pepper, sugar, cinnamon, vinegar and remaining oil. Peel oranges, cut them into pieces and mix with the cabbage.

7.

Remove the roulades from the clay pot and keep them warm. Remove spices from the sauce stock. Put the stock through a sieve into a pot, take 3-4 tbsp. of the soft boiled vegetables out of the sieve and puree them together with the sauce stock. Season to taste with salt and pepper and serve the roulades with the sauce and red cabbage salad.