Beef Roulades with Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,125 mg | (28 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 8 Cornichons
- 2 large onions
- 4 Beef roulade (each about 150 grams)
- black peppers (freshly ground)
- 4 tsps medium hot Mustard
- 8 slices Bacon
- salt
- 1 carrot
- 1 stalk Celery
- 4 Tbsps olive oil
- 150 milliliters dry Red wine
- 250 grams pureed Tomatoes
- 200 milliliters Beef stock
Preparation steps
Cut cornichons into small cubes. Peel the onions and dice. Spread beef roulades on a work surface and season on both sides with pepper. Spread 1 teaspoon mustard on each slice, sprinkle with half of the onions and top with cornichons. Place 2 slices of bacon on each piece.
Roll tightly secure with toothpicks. Trim carrot and celery and finely chop. Fry the rolls in highly heated oil on all sides, then season with salt and remove from pan. Pour in the vegetables and cook, stirring frequently, over medium heat. Deglaze with the red wine and reduce by half.
Place rolls along with the tomatoes and the stock back into the liquid and braise about 1 1/2 hours. Rinse the parsley, drain and chop finely. Remove the roulades from pot and keep warm.
Cook the sauce briefly until reduced to desired consistency and season with pepper and salt. Serve the roulades with the red wine sauce.
