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Beef Roulades with Gherkins and Red Cabbage
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Red Cabbage
- 60 g dried prunes, pitted
- 75 g raisins
- 800 g red cabbage, cut in pieces (3-4 cm)
-
50
g goose fat
ou lard - 1 ½ Tbsp caster sugar
- 1 ½ tsp fine sea salt
- 6 cloves
- 500 g red wine
Roulade Filling
- 250 g onions, quartered
- 300 g smoked ham, cooked, cut in pieces (see tip)
- 100 g smoked bacon, cut in pieces
- 40 g Dijon mustard
- 150 g pickled gherkins
- 1 tsp ground black pepper
Sauce
- 60 g onion, quartered
- 100 g fresh button mushrooms
- 20 g unsalted butter, diced
- 180 g mixed vegetables (e.g. carrots, celeriac, leeks), cut in pieces (3 cm)
- 30 g Dijon mustard
- 30 g tomato purée
- 50 g water
- 250 g red wine
-
2 - 2 ½
beef stock cubes (each for 0.5 l), crumbled, to taste
ou 2 - 2 ½ heaped tsp beef stock paste, homemade, to taste
Roulade
- 60 g sunflower oil
- 2 Tbsp sweet paprika
- 1700 g beef topside (cut in 10 thin slices, each slice approx. 25 cm x 12 cm)
- 30 g plain flour
- 100 g sour cream
- 1 - 2 Tbsp red wine vinegar, to taste
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- Nutrição
- por 1 portion
- Energia
- 2401 kJ / 573 kcal
- Proteína
- 47 g
- Hidratos de carbono
- 19 g
- Gordura
- 29 g
- Gordura saturada
- 10 g
- Fibra
- 4.3 g
- Sódio
- 1746 mg
Nas coleções
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