Moroccan-Style Beef Roulades
Moroccan-Style Beef Roulades - Beef roulades - exotic spices with harissa
Healthy, because
Even smarter
Nutritional values
The protein-rich meat is ideal to cover the iron requirements. If you like to eat protein-rich in the evening, this low-carb meal is just what you need.
You can always replace the sherry in this dish with vegetable stock.
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 387 mg | |||
| Cholesterol | 146 mg |
Ingredients
- Ingredients
- 1 yellow Bell pepper
- 1 oz golden raisin
- 1 oz blanched almonds
- 2 Tbsps Tomato paste
- 1 ½ tsps Harissa
- 4 large, thin slices Beef (about 7 oz)
- salt
- 3 onions
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- 15 ozs Canned tomatoes
- 1 cup dry sherry
- black peppers
Kitchen utensils
Preparation steps
Cut the pepper into quarters, remove seeds, rinse and cut into thin strips.
Finely chop the raisins and almonds separately.
Stir together the tomato paste and harissa until smooth.
Place beef slices on a work surface, season with salt and spread with the harissa paste.
Sprinkle raisins and almonds on top, then lay the pepper strips crosswise on each beef piece.
Roll up the meat firmly and seal with toothpicks.
Peel the onions and garlic and finely chop.
Heat the oil in a deep frying pan or in a Dutch oven over medium-high heat. Dredge the roulades in flour, shaking off excess, and cook until meat is browned all over. Remove from pan.
Add the onions and garlic to the pan and sauté over medium heat until translucent, stirring, about 1 minute.
Return roulades to the pan. Add canned tomatoes and the sherry and bring to a boil.
Cover and simmer over medium until cooked through and flavors have developed, 70-80 minutes.
Remove the roulades and season the sauce with salt and pepper. Serve immediately.
