Roulade of Beef with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 slices Beef (for rolls)
- 4 Tbsps bitter Orange marmalade
- 2 Tbsps ginger (freshly grated)
- 2 Oranges
- 2 Tbsps Orange peel
- 4 stalks Celery
- 2 Tbsps butter
- 200 milliliters Whipped cream
- salt
- fresh cracked peppers
- Nutmeg (freshly grated)
- 1 Tbsp Orange peel
Preparation steps
Pound the meat flat on a work surface. Coat one side of each with 1 tablespoon orange marmalade and 1/2 tablespoon ginger. Season with salt and pepper. From the narrow side, roll up firmly and secure with a toothpick.
Zest 1 orange. Reserve the juice. Rinse the celery and cut into 10 cm (approximately 4 inch) long pieces. Blanch in boiling salted water for 5 minutes and drain well.
Heat 1 tablespoon butter in a pan and cook the rolls on all sides about 8-10 minutes. Remove and keep warm. Deglaze the pan with the orange juice, then add the remaining butter and melt over low heat while stirring. Add the orange zest and cook briefly, then add the cream and bring to a boil. Reduce heat and simmer, season with salt, nutmeg and pepper vigorously. To serve, spread sauce on warmed plates. Place the celery and orange segments on the plate and top with beef roulades. Garnish with orange zest. Serve with freshly cooked fennel or other vegetables.
