Moroccan-Style Beef Roulades
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 kcal||(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|
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.