Roulade of Beef with Oranges

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Roulade of Beef with Oranges
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Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
520
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie520 cal.(25 %)
Protein32 g(33 %)
Fat35 g(30 %)
Carbohydrates18 g(12 %)
Sugar added2 g(8 %)
Roughage3.6 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K15 μg(25 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin14 mg(117 %)
Vitamin B₆0.4 mg(29 %)
Folate33 μg(11 %)
Pantothenic acid1.5 mg(25 %)
Biotin7.8 μg(17 %)
Vitamin B₁₂7.4 μg(247 %)
Vitamin C51 mg(54 %)
Potassium838 mg(21 %)
Calcium130 mg(13 %)
Magnesium54 mg(18 %)
Iron3.7 mg(25 %)
Iodine3 μg(2 %)
Zinc7.8 mg(98 %)
Saturated fatty acids19.2 g
Uric acid213 mg
Cholesterol144 mg
Complete sugar18 g

Ingredients

for
4
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
How healthy are the main ingredients?
BeefCeleryWhipped creamgingerOrangesalt

Preparation steps

1.

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.

2.

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.

3.

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.

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