Beef roulade with Lebanese 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
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g bulgur
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g tomatoes
- {{ ingredientQuantities[9] * servingSize * 1 | roundTo:2 }} g green parsley
- {{ ingredientQuantities[10] * servingSize * 1 | roundTo:2 }} mint
- {{ ingredientQuantities[11] * servingSize * 1 | roundTo:2 }} piece coriander (cilantro) green
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 cook the bulgur in 0.5l of salted water. Cover the cooked bulgur and let it rest for 10 minutes. Meanwhile boil enough water to soak the tomato, with core removed, and let it soak for 30 seconds. Take out the tomato and cool it quickly in ice cold water, peel it and cut into cubes. Add finely chopped parsley green, mint and coriander to the tomato. Drain the bulgur and rinse it in cold water. Mix the tomato and bulgur and serve with the sliced roulade.