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Beef Roulades with Crunchy Honey Pumpkin
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.
Prep: 45 mins
Cook: 1 hour 30 mins
Serves 4
Low Fat
Excellent source of iron
Low Sodium
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IngredientsBeef
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Method |
Nutrition Information Per Serving
Serving size: 762g| Energy kJ (kcal) | 2435 (581) |
| Protein (g) | 36.6 |
| Fat (g) | 19.8 |
| Saturated (g) | 10.4 |
| Carbohydrate (g) | 46.7 |
| Sugars (g) | 25.8 |
| Sodium (mg) | 446 |
| Iron (mg) | 7.0 |
| Zinc (mg) | 5.0 |
| Vitamin B12 (ug) | 2.1 |
| Vitamin D (ug) | Trace |
| Selenium (ug) | 4.1 |
To reduce the saturated fat content of this dish, use light cream instead of standard.
- If the lid of your casserole dish is not tight fitting; place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
- Butter and flour paste; mix 25g softened butter with 2 tablespoons flour to make a paste and either whisk or stir into your sauce.
- Red meat is an excellent source of iron which is important for maintaining energy levels.
- If using beef topside slices, freeze any remaining meat which could then be used for a roast.
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Comments & Reviews
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There are: 4 reviews, with an average rating of out of 5
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Sooo good worth the effort
Posted by Steve 2020-06-03 18:34:40
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I have a similar recipe of my mother's for your 'Rolled Schnitzel'. She called Veal or Beef Olives using fresh or dried herbs (or now I use Waiheke Herb Spread), Thin slices of onion, bacon & sliced bread, seasoning, in fact any other yum combination for a variation eg apple, apricots, tomato... The hardest thing is not to put too much in each as that makes it difficult to roll & secure. She mostly browned them, then cooked them in a pressure cooker as there were no slow cookers & she worked full time. & few potatoes & other veg at the end for 5 more minutes pressure.. They were always a winter favorite.
Posted by peggy 2018-06-05 16:47:27
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Lovely way to enjoy schnitzel as an alternative to the usual crumbed and fried. Now I've done it once, it will be easy peasy next time
Posted by Fi 2017-05-23 21:48:21
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such a fabulous winter dish especialy at easter weekend! with the cyclone blasting us all.comfort food best answer.will use recipe many more times!
Posted by kate woolsey 2017-04-14 17:11:39
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Wow absolutely love this dish! Will be making it again
Posted by Jess 2017-02-27 13:33:40
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Beef
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.
Crunchy honey pumpkin
Place the pumpkin in a roasting dish, toss in a little olive oil and season. Place beside the beef and cook for 50-60 minutes or until the pumpkin is completely tender. Once cooked remove from the oven and mash the pumpkin. Stir through the honey. Grease a small, deep ovenproof dish and place in the pumpkin mixture. Pour the cream on top and sprinkle with the breadcrumbs.Remove the beef from the oven.
Increase the oven temperature to 190°C. Place in the pumpkin gratin and cook for a further 15 minutes or until the breadcrumbs are golden.
To serve
Transfer the beef to a warmed plate and cover. Pour the sauce and vegetables into a wide saucepan and thicken with a butter and flour paste (see tips). Bring to the boil and reduce to a syrupy consistency. Remove string from the beef, place on warmed serving plates and spoon over the sauce. Top with the parsley and a bay leaf and serve with the pumpkin gratin and steamed green vegetables.