Classic Beef Roulades
Classic Beef Roulades - Deliciously rolled and filled: popular classic with healthy ingredients
Healthy, because
Even smarter
Nutritional values
Sage scores due to many health-promoting properties: Due to the essential oils, the herb has antibacterial, anti-inflammatory and anti-cough effects. It can also support fat digestion. The pungents in mustard, known as mustard oil glycosides, help relieve pain, promote blood circulation and stimulate bowel movement. Meat not only provides us with high-quality protein, but also with the trace element iron, which is important for blood formation, among other things.
It is best to use organic quality meat, because it has a better fatty acid composition than conventionally produced goods.
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 100.5 μg | (34 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 17.2 mg | (18 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 13.1 μg | (7 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 340 mg | |||
| Cholesterol | 112.9 mg |
Ingredients
- Ingredients
- 26 ozs Beef roulade (4 beef roulades)
- 1 oz Dijon mustard (2 TBSP.)
- salt
- peppers
- 6 ozs ham (8 slice)
- 2 onions
- 2 ¾ ozs small Pickled cucumber (4 small gherkins)
- 8 sprigs Sage
- 1 carrot
- 7 ozs Celery root (1 piece)
- 4 ozs Leeks (0.5 stalk)
- 2 Tbsps olive oil
- 1 oz Tomato paste (2 TBSP.)
- 7 ¼ ozs Red wine (or apple juice)
- 20 ozs meat broth
- 5 peppercorns
- 2 dried allspice berries
- 2 sprigs thyme
- 1 bay leaf
Preparation steps
Rinse roulades, pat dry and, if necessary, pat slightly flatter between 2 layers of plastic wrap. Lay roulades out on a work surface, brush with mustard, salt, pepper and top each with 2 slices of ham. Peel onions, cut 1 onion in half and cut into strips with the gherkins. Wash sage leaves. Cover roulades with onion and cucumber strips and sage, fold in at the sides, roll up and fix with roulade needles.
Peel and dice the carrot and celery. Clean leek, wash, cut in half lengthwise and cut into pieces. Cut the remaining onion into pieces as well.
Heat 1 tablespoon olive oil in a casserole. Sear the roulades vigorously on all sides for about 7 minutes over high heat; then remove and set aside.
Heat the remaining oil in the pot. Stir-fry vegetables for 5 minutes over medium heat until browned. Stir in tomato paste and fry for 3 minutes. Then deglaze everything with red wine and let it boil down. Pour in broth, spices, thyme and bay leaf and bring to a boil again. Put the roulades in and simmer covered for about 1 1/2 hours until tender.
Season the sauce with salt and pepper and serve the roulades in the pot with the vegetables.
