| 19.75 oz | Beef Top Round, boneless steak, separable lean and fat, fat trimmed, raw | |
| 10.58 oz | Beef, ground or minced, 20% fat | |
| 1⅜ cups | Onions, white or yellow, raw, chopped | |
| ⅞ cup 4½ tsp | Dill Pickles, cucumbers | |
| ¾ cup 1⅝ tsp | Carrots, raw, chopped | |
| 4.41 oz | Bacon, Pancetta, Cured Pork Belly | |
| 1 tbsp 1 tsp | Mustard | |
| 1 tsp | Pepper, black, ground | |
| ¼ tsp | Cloves, ground | |
| ¼ tsp | Allspice, ground | |
| 2 tbsp | Tomato paste, canned, no salt added | |
| ⅜ cup 2¼ tsp | Wine, red | |
| 2⅛ cups | Beef broth, stock | |
| 1 (ea. 0.00 oz) | Bay leaf, laurel, dried | |
| 74.66 oz | altogether (view nutrition facts) |
Preparation
- Serving size:18.70 oz (calculated)Notes: 1 large roulade with about 1 1/4 cups of gravy
- If you can get it, use a beef roulade or a thin veal schnitzel Else, get your meat cut thinly and pound it to at most 1/4 in (6 mm). The best cuts are top round or flank steak for this.
- Chop the onions, dill pickles and carrots.
- Mix the dill pickles and the about a quarter of the onions with the ground beef.
- Wash and pat dry the beef roulade.
- Cover each roulade with one teaspoon of mustard.
- Top it with the bacon strips, depending on size about 2 per roulade.
- Spread about 125 g of the ground beef mix on the bacon, sparing the top and bottom quarter. This makes it easier to tightly roll each roulade without the filling spilling out. Once rolled, secure each roulade with a couple of metal skewers or tooth picks.
- In a roasting pan or pot over high heat, sear the roulades from both sides. Depending on which pot you're using, you may want to add some fat, such as lard or tallow. You can use barbecue tongs to move the roulades.
- Remove the roulades from the pot and reduce the heat to medium.
- Sautee the carrots and remaining onions for a couple of minutes.
- Now add the spices and tomato paste and roast them for a minute or two.
- Deglaze with the wine and release the caramelisation from the bottom of the pot. Reduce for a couple of minutes.
- Lay the roulades on the bed of vegetables and add the broth and bay leaf. The roulades should be covered at least halfway.
- Cover the pot with a lid and bring the broth to a boil.
- Then reduce the heat to maintain a simmer and let simmer for about an hour, turning the roulades over after about half an hour..
- Remove the lid, turn the roulades again and let simmer for another hour. After about half an hour turn the roulades one last time.
- Remove the roulades from the pot and take out the skewers.
- Remove the bay leaf and blend the sauce.
- If desired, you can additionally thicken the sauce with some cornstarch dissolved in cold water. Let simmer for another 5 minutes after adding the cornstarch slurry.
- Season to taste and enjoy!
- You can keep the dish in the fridge for up to 5 days and in the freezer for about 3 months. For best results, thaw the beef roll overnight in the fridge. Then reheat in the microwave or in the oven.
Meal prep tip
- Calorie count569 kcal
- % of calories by macros
Alcohol 3.2 % 18 kcal 2.6 g Fat 52.0 % 296 kcal 32.6 g Net Carbs 6.3 % 36 kcal 9 g Dietary Fiber 1.1 % 6 kcal 2.8 g Protein 37.4 % 213 kcal 53 g - Approx. WW SmartPoints™14.2
- Alcohol 2.6 g
- Cholesterol 140.1 mg
- Sodium 1128.1 mg
- Fat 32.6 g
- Saturated Fat 11.9 g
- Trans Fat 1.1 g
- Carbohydrates 11.8 g
- Dietary Fiber 2.8 g
- Total Sugars 5.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 52.8 g
- Calcium 95.4 mg
- Iron 5.9 mg
- Magnesium 57.3 mg
- Potassium 1201.8 mg
- Zinc 9 mg
- Vitamin A (Retinol Equivalents) 225 mcg
- Vitamin B12 4.1 mcg
- Vitamin C 8.3 mg
- Folate 33.4 mcg
- Folic Acid 0 mcg