Roulade of Beef with Horseradish Sauce

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Roulade of Beef with Horseradish Sauce
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
760
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie760 cal.(36 %)
Protein61 g(62 %)
Fat43 g(37 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage22.2 g(74 %)
Vitamin A1.2 mg(150 %)
Vitamin D0.3 μg(2 %)
Vitamin E20.4 mg(170 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.9 mg(82 %)
Niacin24.6 mg(205 %)
Vitamin B₆1.6 mg(114 %)
Folate217 μg(72 %)
Pantothenic acid3 mg(50 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂9.7 μg(323 %)
Vitamin C345 mg(363 %)
Potassium2,572 mg(64 %)
Calcium524 mg(52 %)
Magnesium143 mg(48 %)
Iron8.7 mg(58 %)
Iodine22 μg(11 %)
Zinc13.2 mg(165 %)
Saturated fatty acids19.5 g
Uric acid498 mg
Cholesterol156 mg
Complete sugar26 g

Ingredients

for
6
Ingredients
1 ⅕ kilograms boneless rolled Beef (such as top round or sirloin)
2 Tbsps vegetable oil
4 Savoy cabbage
2 carrots
4 slices Bacon (in slices)
2 Tbsps sharp Mustard
1 kilogram Beef bone
for the broth
1 carrot
2 onions
200 grams Celery
1 tsp peppercorns
½ tsp Juniper berries
1 bay leaf
for the sauce
2 Tbsps Pastry flour
2 Tbsps butter
150 milliliters Whipped cream
2 Tbsps Crème fraiche
2 Tbsps scallions
3 Tbsps Horseradish (freshly grated)
salt
peppers (from the mill)
How healthy are the main ingredients?
BeefCeleryWhipped creamHorseradishMustardSavoy cabbage

Preparation steps

1.

Unroll the beef, Rinse, and pat dry.

2.

Rinse and trim the cabbage leaves. Blanch in boiling salted water for about 1 to 2 minutes. Drain, rinse, and pat the cabbage leaves dry.

3.

Peel the carrot and slice thin lengthwise. Blanch the carrot slices in boiling salted water for 2 to 3 minutes, then rinse and pat dry.

4.

Brush the beef with mustard and top with the savoy cabbage leaves, carrot slices, and bacon. Roll up the beef and tie with kitchen twine to make a roulade. Season with salt and pepper.  In a sauté pan, heat the oil. Add the roulade and sear until browned on all sides. Remove from the heat.

5.

Rinse the vegetables for the broth. Peel and coarsely chop. Transfer to a saucepan and add about 2 liters (8 cups) of water. Rinse the soup bone and add to the vegetables along with the other ingredients for the broth. Bring to a boil and then add the roulade. The meat should be covered with the broth. Cook at a bare simmer about 1 1/2 to 2 hours. Skim the foam that rises to the surface.

6.

For the sauce, cook the flour and butter together in a saucepan until foamy. Whisk in approximately 150 ml (5 ounces) of the broth and add the cream. Let simmer, stirring frequently, until thickened and creamy. To finish the sauce, stir in the horseradish, crème fraîche, and chives. Season with salt and pepper.

To serve, remove the twine from the roulade, cut into slices, and serve with the sauce.

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