Fast mini beef roulades with red cabbage salad and ribbon noodles

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Orange
  • 1/2 (approx. 500 g) Head red cabbage
  • 4 TABLESPOONS Wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 4 Cornichons
  • 8 thin slices of roast beef (approx. 50 g each)
  • 4 TSP medium hot mustard
  • 100 g Diced ham
  • 1 TABLESPOON Tomato paste
  • 300 ml Vegetable broth
  • 200 g ribbon noodles
  • 2 TEASPOONS dark sauce thickener
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Toothpicks

Directions

  1. 1

    Cut the orange in half, squeeze the juice. Clean the red cabbage, halve it and cut it into thin strips from the stalk. Knead red cabbage, vinegar, orange juice, sugar and salt. Season salad with salt, pepper and some sugar and let it stand for about 30 minutes. Fold in 2 tablespoons of oil

  2. 2

    Cut the gherkins in half. Lightly flatten the meat between foil. Season meat with salt and pepper and coat each with approx. 1/2 tsp. mustard. Sprinkle bacon cubes on the roulades. Place the gherkins on a short end and roll up. Fix the ends with a toothpick

  3. 3

    Heat 1 tablespoon of oil in a frying pan. Sauté the roulades in it for 2-3 minutes. Remove. Stir the tomato paste into the frying pan and fry briefly. Deglaze with stock. Add the roulades and braise covered for approx. 20 minutes

  4. 4

    Cook the pasta in boiling salted water according to the instructions on the packet. Remove roulades from the sauce and keep warm. Season sauce with salt and pepper. Stir in sauce thickener and simmer for 2-3 minutes

  5. 5

    Drain the pasta. Arrange red cabbage salad, noodles and roulades on 4 plates

Nutrition Facts

KCAL
500 kcal
CARBS
45 g
FATS
18 g
PROTEINS
36 g

Categories & Tags

MiscellaneousDietMeatBeef