Beef roulade with coleslaw
Nutrition facts: |
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Calories
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Proteins
{{ nutritionFacts.protein * servingSize | roundTo:2 }} g
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Carbs
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Fat
{{ nutritionFacts.fat * servingSize | roundTo:2 }} g
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g beef sirloin
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g soy bean cheese
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g carrot (roulade)
- {{ ingredientQuantities[3] * servingSize * 100 | roundTo:2 }} g carrot (salad)
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[5] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- salt
- blackpepper, ground
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g fresh white cabbage
- {{ ingredientQuantities[9] * servingSize * 100 | roundTo:2 }} g yoghurt (plain-lowfat)
- apple vinegar
- stevia
Preparation
Make an omelette of the beaten egg and salt in a hot skillet brushed with oil and let it cool on a plate. Cut the meat lengthwise to get a filet. Season the filet with salt and put the omelette on it, then distribute thinly sliced or grated carrot and the soy bean cheese cut into small sticks on top. Season all with salt and pepper, then drizzle with olive oil and roll into a roulade. Wrap the roulade tightly in aluminium foil. Bake the roulade in the oven preheated to 180˚C for 10-12 minutes. In the meantime prepare the salad. Finely grate the carrot and cabbage, add yoghurt and season all with salt, pepper, apple vinegar and stevia. Mix all together and let it sit in fridge while the meat is cooking. Serve the sliced roulade with the rested coleslaw.