Beef roulade with Greek salad
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Calories
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Proteins
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Carbs
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Fat
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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
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil (1/2 – roulade, 1/2 – salad)
- {{ ingredientQuantities[5] * servingSize * 100 | roundTo:2 }} g pepper, fresh
- {{ ingredientQuantities[6] * servingSize * 100 | roundTo:2 }} g cucumber
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g tomatoes
- oregano, fresh
- salt
- blackpepper, ground
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. Cut the red pepper, tomato and cucumber into small cubes, season with salt and pepper, add chopped fresh oregano, drizzle all with oil and gently mix together. Serve the salad with the sliced roulade.