Beef Roulades with Tomatoes and Zucchini

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Beef Roulades with Tomatoes and Zucchini
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
5039
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie5,039 kcal(240 %)
Protein145.98 g(149 %)
Fat70.07 g(60 %)
Carbohydrates127.95 g(85 %)
Sugar added0 g(0 %)
Roughage3.52 g(12 %)
Vitamin A612.59 mg(76,574 %)
Vitamin D1.81 μg(9 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.63 mg(63 %)
Vitamin B₂2.19 mg(199 %)
Niacin54.49 mg(454 %)
Vitamin B₆4.2 mg(300 %)
Folate102.47 μg(34 %)
Pantothenic acid3.69 mg(62 %)
Biotin5 μg(11 %)
Vitamin B₁₂6.35 μg(212 %)
Vitamin C49.88 mg(53 %)
Potassium7,932.07 mg(198 %)
Calcium429.91 mg(43 %)
Magnesium679.35 mg(226 %)
Iron32.75 mg(218 %)
Zinc29.55 mg(369 %)
Saturated fatty acids22.49 g
Cholesterol433.04 mg

Ingredients

for
4
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
How healthy are the main ingredients?
tomatoMustardparsleysaltcarrotzucchini

Preparation steps

1.

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.

2.

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.