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🍽️ Rouladen stuffed with zucchini

503 kcal · 30 min · 4 servings

Ingredients

• 500 g zucchini (2 zucchini)
• 30 g parmesan (1 piece)
• 500 g beef rouladen (total 4 beef rouladen; 2 large and 2 smaller)
• 4 tsp pesto (jar)
• salt
• pepper
• 2 tbsp rapeseed oil
• 800 g potatoes
• 1 tsp flour (Type 1050)
• 50 ml coffee cream (10 % fat)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Slice the zucchini lengthwise into thin strips.
4. 4. Use a vegetable peeler for this.
5. 5. Grate the Parmesan finely.
6. 6. Rinse the roulades under running water.
7. 7. Pat the roulades dry with a kitchen towel.
8. 8. Spread one teaspoon of pesto on each roulade.
9. 9. Cover the roulades generously with the zucchini strips.
10. 10. Reserve some zucchini strips for the sauce.
11. 11. Season the filling lightly with salt.
12. 12. Sprinkle one teaspoon of Parmesan over each roulade.
13. 13. Season the roulades with black pepper.
14. 14. Roll the roulades up tightly.
15. 15. Secure the roulades with toothpicks.
16. 16. Alternatively, use kitchen twine to secure them.
17. 17. Heat oil in a casserole pot.
18. 18. Brown the roulades on all sides.
19. 19. Use medium heat for this.
20. 20. Pour 200 milliliters of water over the roulades.
21. 21. Cover the pot.
22. 22. Simmer the roulades on low heat.
23. 23. Let them cook for 80 to 90 minutes.
24. 24. Peel the potatoes after about one hour.
25. 25. Wash the peeled potatoes.
26. 26. Cut the potatoes into large chunks.
27. 27. Pour 200 milliliters of lightly salted water over the potatoes.
28. 28. Bring the water with the potatoes to a boil.
29. 29. Cover the pot with the potatoes.
30. 30. Cook the potatoes for 15 to 20 minutes.
31. 31. Cut the reserved zucchini strips crosswise.
32. 32. Cut them into small squares.
33. 33. Remove the roulades from the pot.
34. 34. Keep the roulades warm.
35. 35. Stir flour in a cup with a little water until smooth.
36. 36. Whisk the flour mixture into the braising liquid.
37. 37. Let the sauce simmer gently for five minutes.
38. 38. Add the zucchini pieces to the sauce.
39. 39. Let the sauce come to a brief boil.
40. 40. Stir the coffee cream into the sauce.
41. 41. Drain the boiled potatoes.
42. 42. Plate the potatoes with the sauce.
43. 43. Serve the roulades alongside.

Nutrition per serving

• kcal: 503
• Protein: 41 g · Fett/Fat: 21 g · Carbs: 34 g