Braised Beef Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 18.24 g | (19 %) | ||
| Fat | 16.04 g | (14 %) | ||
| Carbohydrates | 23.38 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.54 g | (15 %) |
| Vitamin A | 703.85 mg | (87,981 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 1.47 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 3.64 mg | (30 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 25.53 μg | (9 %) | ||
| Pantothenic acid | 0.42 mg | (7 %) | ||
| Biotin | 4.06 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 16.37 mg | (17 %) | ||
| Potassium | 490.85 mg | (12 %) | ||
| Calcium | 90.36 mg | (9 %) | ||
| Magnesium | 33.49 mg | (11 %) | ||
| Iron | 2.82 mg | (19 %) | ||
| Iodine | 2.25 μg | (1 %) | ||
| Zinc | 1.84 mg | (23 %) | ||
| Saturated fatty acids | 4.07 g | |||
| Cholesterol | 39.98 mg |
Ingredients
- Ingredients
- 4 slices Beef roulade (about 160 grams or 5 1/2 ounces each)
- salt
- freshly ground peppers
- 1 Tbsp medium-hot Mustard
- 3 onions
- 2 Pickled cucumbers
- 8 slices Smoked bacon
- 2 carrots
- 150 grams Celery root
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 500 milliliters Beef broth
- 2 fresh bay leaves
- 4 Juniper berries
- 1 tsp peppercorns
Preparation steps
Rinse the meat, pat dry and, if necessary pound flat slightly. Season with salt and pepper and brush with mustard. Peel 1 onion and finely chop. Cut the pickle into sticks. Distribute 1 slice of bacon a few pieces of onion and a few pickles on the meat. Roll up the meat tightly, turn in the sides and secure with kitchen twine.
Peel the carrot, the remaining onions and the celery and cut into small cubes.
Preheat the oven to 160°C (approximately 325°F).
Sear the roulades on all sides in hot oil in a Dutch oven. Remove from the pot and sauté the vegetables. Stir in the tomato paste. Deglaze with the wine, add some broth and place the roulades back in the pot. Cover and place in the oven. Braise for about 2 hours. Turn the roulades over once during cooking and add additional broth if needed. Approximately 30 minutes before the end of cooking, add the bay leaves, crushed juniper berries and peppercorns.
Season with salt and pepper.
Serve in shallow bowls along with potato dumplings or other side dishes as desired.
