Beef Roulades with Sauerkraut and Peppers
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
418
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 53.2 μg | (89 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,279 mg | (32 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beef roulade
- 2 red Bell pepper
- 200 grams Sauerkraut
- 2 onions
- 1 garlic clove
- 1 tsp marjoram
- 1 bunch parsley
- 1 Tbsp vegetable oil
- 2 Tbsps clarified butter
- 125 milliliters Tomato juice
- 1 Tbsp Tomato paste
- 3 Tbsps Crème fraiche
Preparation steps
1.
Rinse the meat, pat dry, season with salt and pepper. Rinse the pepper, halve lengthwise and remove the seeds and white ribs. Peel and finely chop the onions and garlic. Rinse, pat dry and chop the parsley. Mix together the onions, garlic, sauerkraut, marjoram and parsley. Place a half pepper on each slice of meat, drizzle with oil, spread the sauerkraut mixture over and roll up.
2.
Heat the clarified butter in a Dutch oven, sauté rolls on all sides, add the tomato juice and tomato paste, cover and simmer over low heat, stirring occasionally until the meat is tender, about 1 1/2 hours. Remove the roulades from the pan and transfer to plates. Puree the sauce, stir in the creme fraiche, spoon the sauce over the meat and serve.
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