Beef Roulades with Tomatoes and Zucchini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,039 cal. | (240 %) | ||
| Protein | 145.98 g | (149 %) | ||
| Fat | 70.07 g | (60 %) | ||
| Carbohydrates | 127.95 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.52 g | (12 %) |
| Vitamin A | 612.59 mg | (76,574 %) | ||
| Vitamin D | 1.81 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.63 mg | (63 %) | ||
| Vitamin B₂ | 2.19 mg | (199 %) | ||
| Niacin | 54.49 mg | (454 %) | ||
| Vitamin B₆ | 4.2 mg | (300 %) | ||
| Folate | 102.47 μg | (34 %) | ||
| Pantothenic acid | 3.69 mg | (62 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 6.35 μg | (212 %) | ||
| Vitamin C | 49.88 mg | (53 %) | ||
| Potassium | 7,932.07 mg | (198 %) | ||
| Calcium | 429.91 mg | (43 %) | ||
| Magnesium | 679.35 mg | (226 %) | ||
| Iron | 32.75 mg | (218 %) | ||
| Zinc | 29.55 mg | (369 %) | ||
| Saturated fatty acids | 22.49 g | |||
| Cholesterol | 433.04 mg |
Ingredients
- Ingredients
- 4 Beef roulade
- salt (pepper)
- 1 Tbsp Mustard
- 4 slices Smoked bacon
- 4 Cornichons
- 1 carrot
- 500 grams Tomatoes
- 2 Zucchini
- 1 bunch parsley
- 2 Tbsps vegetable oil
- ¼ l Beef broth
- 18 liters Red wine
Preparation steps
For the roulades: Rinse the beef cutlets, pat dry and season with salt and pepper. Brush the mustard over the meat. Rinse and trim the carrot. Cut into thin sticks. Cut the gherkins into sticks too. In each piece of meat, put 1 slice of bacon, some carrot and gherkin. Roll in each piece of meat from the narrow side in and close the opening with a toothpick or two. Heat the oil in a large roasting pan and fry the meat rolls on all sides.
For the vegetables: Blanch the tomatoes, place them in an ice water bath and peel the skins off. Rinse the squash, cut off the ends and cut into slices. Rinse the parsley, shake dry and chop finely.
Lay the tomatoes and the zucchini slices next to the roulades, pour in the red wine and broth and season with parsley. Cover and let simmer on low for about 50 minutes. Serve and enjoy.
