Roulades of Beef with Pancetta and Gherkins
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Beef roulade (à 180 grams)
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 4 Tbsps grainy Dijon mustard
- 4 bay leaves
- 4 slices Pancetta
- 4 small Pickled cucumbers
- 2 onions
- 1 Tbsp Tomato paste
- 125 milliliters white wine
- 250 milliliters Beef broth
Preparation steps
1.
Rinse the meat, pat dry and season with salt and pepper. Spread one side of each slice with some mustard. Thinly slice the pickles and top each piece of meat with pickles and a slice of pancetta. Roll the beef up from one short side. Place a bay leaf on the roulade and secure with kitchen string. Brush with mustard. Peel the onions and cut into thin wedges.
2.
Heat the oil in a Dutch oven and saute the rolls until browned all over. Add the onions and saute until lightly browned. Stir in the tomato paste and let cook briefly. Add the wine and broth and bring to a simmer. Cover and simmer over low heat until the meat is tender, about 45 minutes. Slice the roulades and serve with the pan juices.
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