Braised Beef Roulades with Feta and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,350 mg | (34 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 279 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Beef roulade (each 160 grams or approximately 6 ounces)
- 2 red Bell pepper
- 1 yellow Bell pepper
- 80 grams Feta
- 5 sprigs thyme
- 2 sprigs Basil
- 4 onions
- freshly ground peppers
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 Tbsp Pastry flour
- 400 milliliters full-bodied Red wine
- 600 milliliters Gravy
Preparation steps
Rinse the peppers, cut in half, remove the seeds and ribs and cut the halves crosswise into rough strips. Cut the feta cheese into 4 fingerthick strips. Rinse the herbs, shake dry and pluck leaves. Peel the onions, halve and cut into thin strips.
Arrange the beef cutlets on a work surface, gently pound flat and season with salt and pepper. On the lower third of each cutlet, place the pepper strips next to each other, then top with a cheese strip and some herbs. Roll the beef around the filling and secure with kitchen twine, then season with salt and pepper.
Pour about 2 tablespoons of olive oil into a Dutch oven, sear the rolls, then remove from the pot. Add the remaining oil to the pot and cook the onions until golden. Stir in the tomato paste and cook for another 1-2 minutes over medium heat. Sprinkle with flour and briefly cook. Deglaze the pot with some red wine and boil while stirring, adding broth gradually until a thick sauce has formed. Pour in the rest of the wine and broth, add the roulades and bring to a boil.
Cover and place on the middle rack of a preheated oven to 100°C(approximately 210°F) and cook for about 3½ hours. Remove the rolls from the sauce, simmer to reduce and season with salt and pepper. Cut the kitchen twine off of the rulades, cut diagonally into slices and serve hot with noodles and sauce and garnish with fresh herbs.
