Beef Roulades with Mozzarella and Dried Tomatoes on Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 11.3 μg | (377 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,197 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Beef roulade (each 180 grams)
- 2 scoops Mozzarella
- 100 grams dried Tomatoes (in oil)
- 2 Tbsps olive oil
- 1 splash Red wine
- 4 carrots
- salt
- freshly ground peppers
- For the garnish
- Cress (or radish sprouts)
Preparation steps
Rinse the beef cutlets, pat dry and if necessary pound flat. Cut the mozzarella into slices. Drain the tomatoes and chop coarsely. Distribute the mozzarella slices on the meat slices, then top with the tomatoes. Season with salt and pepper. Fold in the sides and roll up. Secure with kitchen twine or toothpicks, season the outside with salt and pepper and sear on all sides in hot oil. Deglaze with a dash of red wine, cover and gently simmer about 40 minutes over low heat. Occasionally turn.
Meanwhile, peel the carrots and slice lengthwise into thin slices or cut with a microplane. Blanch in salt water 1-2 minutes until al dente, drain and distribute on warmed plates. Remove the rolls from the pan, remove the twine or toothpicks and cut into thirds. Arrange on the carrots and serve garnished with sprouts.
