Beef Rouladen with Brunoise Vegetables and Red Wine Recipe

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Beef Rouladen with Brunoise Vegetables and Red Wine
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Ingredients
19
Count
Nutrition
991
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Flatten the beef round with a cleaver, or meat pounder to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil and add the beef and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees. The chicken must read 165- degrees or you risk the chance of possible bacteria. If too much of the liquid evaporates add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 991.02 Kcal (4149 kJ)
Calories from fat 371.63 Kcal
% Daily Value*
Total Fat 41.29g 64%
Cholesterol 278.01mg 93%
Sodium 879.73mg 37%
Potassium 2000.9mg 43%
Total Carbs 39.83g 13%
Sugars 14.03g 56%
Dietary Fiber 4.09g 16%
Protein 66.05g 132%
Vitamin C 7.7mg 13%
Vitamin A 0.7mg 23%
Iron 5.6mg 31%
Calcium 169mg 17%
Amount Per 100 g
Calories 109.82 Kcal (460 kJ)
Calories from fat 41.18 Kcal
% Daily Value*
Total Fat 4.58g 64%
Cholesterol 30.81mg 93%
Sodium 97.49mg 37%
Potassium 221.74mg 43%
Total Carbs 4.41g 13%
Sugars 1.55g 56%
Dietary Fiber 0.45g 16%
Protein 7.32g 132%
Vitamin C 0.8mg 13%
Vitamin A 0.1mg 23%
Iron 0.6mg 31%
Calcium 18.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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