Fast mini beef roulades with red cabbage salad and ribbon noodles (single)

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1/4 Head red cabbage (approx. 150 g)
  • 1 TABLESPOON Wine vinegar
  • 1 TABLESPOON Orange juice
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 TEASPOON medium hot mustard
  • 15 g Diced ham
  • 1 Cornichon
  • 2 thin slices of roast beef (approx. 40 g each)
  • 1 TEASPOON Oil
  • 1/2 TEASPOON Tomato paste
  • 100 ml Vegetable broth
  • 40 g ribbon noodles
  • 0,5 Tl dark sauce thickener
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Toothpicks

Directions

  1. 1

    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 the salad with salt, pepper and a little sugar and let it stand for about 20 minutes

  2. 2

    Cut the gherkins in half. Lightly plate the meat between foil. Season meat with salt and pepper and coat each with 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 the oil in a frying pan. Fry the roulades in it for 2-3 minutes until they are well done. 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 a plate

Nutrition Facts

KCAL
390 kcal
CARBS
38 g
FATS
13 g
PROTEINS
28 g

Categories & Tags

MiscellaneousDietMeatBeef