Beef Roulades with Crunchy Honey Pumpkin
Family Friendly Beef Dinner Recipe
1 hrs 30 mins
Although the beef roulades are the star of this dish; the crunchy, honey pumpkin is a stand-out side dish on its own that we know the family will request as much as possible.
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4 x 125g Quality Mark beef schnitzel
12 leaves spinach
8, thin slices pumpkin
1/4 cup seasoned flour
1 diced carrot
1 cup red wine
1 cup vegetable stock
1 bay leaf
1 strip orange zest
Crunchy honey pumpkin
1kg peeled and cubed pumpkin
1 tbsp honey
1/2 cup cream
1/2 cup breadcrumbs
To Make Beef
To Make Pumpkin
Preheat the oven to 160°C.
Lay beef on your bench top.
Season the beef, then place on the spinach leaves, followed by the pumpkin and beetroot slices.
Roll up each beef slice and tie with kitchen string to secure.
Heat a large frying pan over medium heat and add a little oil.
Roll the beef in seasoned flour, then place in the pan and brown on each side.
Transfer to an ovenproof casserole dish, one that fits the beef snugly.
Add a little more oil to the frying pan, add the onion and carrot and cook for about 5 minutes.
Stir in any remaining seasoned flour.
Pour in the wine, if using, and allow to boil.
Add the stock, bay leaf and orange rind and bring to the boil.
Pour over the beef (the liquid should just cover the meat).
Cut a piece of baking paper to fit and place over the beef, then place on the lid.
Place in the oven and cook for 1-11/2 hours until the meat is tender.
Nutrition Information per Serving (762g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)