Beef Rolls with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,475 cal. | (70 %) | ||
| Protein | 124 g | (127 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 127 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 84.5 g | (282 %) |
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 27.8 mg | (232 %) | ||
| Vitamin K | 1,776.6 μg | (2,961 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 58.1 mg | (484 %) | ||
| Vitamin B₆ | 10.4 mg | (743 %) | ||
| Folate | 3,899 μg | (1,300 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 85.3 μg | (190 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 911 mg | (959 %) | ||
| Potassium | 11,505 mg | (288 %) | ||
| Calcium | 2,434 mg | (243 %) | ||
| Magnesium | 633 mg | (211 %) | ||
| Iron | 35.3 mg | (235 %) | ||
| Iodine | 326 μg | (163 %) | ||
| Zinc | 19.5 mg | (244 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 3,036 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 122 g |
Ingredients
- Ingredients
- 4 slices Beef roulade (each about 160 grams)
- salt
- freshly ground peppers
- 2 Tbsps hot Mustard
- 4 small Pickled cucumbers
- 1 onion
- 50 grams smoked Bacon
- 4 Tbsps vegetable oil
- 60 grams carrots
- 60 grams Celery root
- 60 Leeks
- 400 milliliters Beef broth
- 1 bay leaf
- 2 Tomatoes
- 100 milliliters Whipped cream
- 1 tsp Tomato paste
- salt
- freshly ground peppers
Preparation steps
Rinse and pat dry meat, flatten, if necessary, and season lightly with salt and pepper, brush with mustard. Cut pickles lengthwise into sticks. Peel onion, halve and chop coarsely. Spread onion and pickles on meat.
Dice bacon into small cubes and spread on meat, roll up from the narrow side and secure with toothpicks.
Heat oil in a wide high pan and brown rolls on all sides.
Peel carrot, celery and leek, rinse. Cut all vegetables into thin sticks and add to the pan about 3 minutes before the end of cooking.
Add a little broth and bay leaf to the pan and simmer, covered, for about 1.5 hours. Add more broth as needed.
Remove rolls from the pan and keep warm. Blanch tomatoes in boiling water, rinse in cold water and peel. Halve, remove seeds and stalks and dice. Puree sauce and add tomatoes and tomato paste, add cream. Season with salt and pepper. Arrange rolls on plates and drizzle with sauce. Serve with mashed potatoes, if desired.
