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Rouladen with Paprika and Tomato Sauce

 

Paprika and Tomato Rouladen recipe
48

Yield

4

servings

Prep

20

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Low Carb
 

Ingredients

8 slices beef
*
1 teaspoon cornstarch
1 teaspoon paprika
4 ounces bacon
uncooked, diced
1 cup tomato purée (passata)
½ cup onions
diced
1 tablespoon lemon juice

Directions

Cut thin slices of roasting beef to around 4x6 inches off a roast.

It is best to cut the meat WITH the grain of the meat, so the slices will hold together.

Pound the slices lightly to flatten and tenderize them.

Brush lightly with prepared mustard.

Then sprinkle the slices with salt and freshly ground black pepper to taste.

In a small bowl mix together the diced bacon and diced onions.

Spread the mixture on the meat slices.

Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.

Heat the oil in a heavy pot.

Brown the rolls well in the oil. Add about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise gently until done, about 2 to 2½ hours.

Add water as needed to keep level fairly constant.

When the meat is cooked, remove the rolls to a hot plate and thicken the gravy with corn starch and season to taste.

The sauce may be seasoned with paprika, tomato purée, lemon juice, sour cream, and/or creme fraiche.

Serve this with a potato or pasta dish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 18757% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 665mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 23g
Vitamin A 12% Vitamin C 17%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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