Roulade of Beef with Olive Stuffing and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 903 cal. | (43 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 10.6 μg | (353 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 2,009 mg | (50 %) | ||
| Calcium | 433 mg | (43 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 344 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the roulades
- 4 Beef roulade (each about 180 grams)
- 1 garlic clove
- 150 grams green, pitted Olives
- 2 Tbsps olive oil
- 100 grams Ricotta cheese
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 4 slices Bacon
- 30 grams clarified butter
- 1 yellow onion
- 1 carrot
- ¼ Celery root
- 1 tsp Tomato paste
- 150 milliliters dry Red wine
- 250 milliliters Beef broth
- For the potatoes
- 500 grams starchy potatoes
- For the vegetables
- 500 grams Savoy cabbage
- 1 shallot
- 2 Tbsps vegetable oil
- 150 milliliters Vegetable broth
Preparation steps
For the roulades: rinse and pat dry meat, arrange on a flat surface. Peel garlic and chop coarsely. Puree olives with garlic and oil in a blender finely and mix with ricotta and Parmesan. Season puree with salt and pepper, spread on meat and top with bacon slices. Roll up roulades.
Tie roulades with kitchen string or secure with toothpicks. Heat butter in a pan and sear roulades on all sides. Peel onion, carrot and celery, chop coarsely and add to the pan. Add tomato paste and saute briefly. Add wine and broth, season with salt and pepper. Simmer for about 1 1/2- 2 hours on medium heat.
For the potatoes: peel and rinse potatoes. Quarter and cook in boiling salted water for about 25-30 minutes. For the vegetables: Rinse savoy cabbage, halve and remove hard stalk. Cut into narrow strips. Peel shallots and chop finely. Heat oil in a pan and saute shallot and cabbage for a few minutes. Add broth and season with salt and pepper, simmer for 15 minutes on medium heat.
Drain cooked potatoes, press through a potato ricer and whisk with butter and milk until smooth. Season with salt, pepper and nutmeg. Slice beef roulades and arrange on plates. Place savoy cabbage and mashed potatoes next to meat and season with pepper. Serve.
