Filter
Reset
Sort ByRelevance
EJLasko
Roast beef rolls filled with paprika and roasted corncobs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C. Press the garlic. Let the roast beef come to room temperature. Cut the peppers into long thin strips.
-
Mix tomato ketchup with garlic, paprika and 1 tbsp olive oil. Spread the roast beef steaks on both sides with this mixture. Place the pepper strips on a short side of the pieces of meat and roll them up firmly. Tie the rolls with a roulade rope or stick them with a cocktail stick.
-
Pull down the end leaf of the corn cobs and remove the white wires. Brush the flasks around with butter and sprinkle some salt. Fold the bract back up again and roast the corn cobs in the oven for 15-20 minutes until done, turning them regularly.
-
Spread the roast beef rolls with olive oil and roast them in the grill pan for about 6-8 minutes around just cooked and brown. Serve the rolls with the corn cobs.
-
30 minMain dishskimmed bovine rag, butter, onion, Brown sugar, flour, beef broth, Red wine, dark beer, laurel leaf, clove, bread, mustard,grandmother's stew -
30 minMain dishceleriac, mushroom melange, thyme, garlic, olive oil, tomatoes, mashed potatoes, port salut,gratin of celeriac and port salut -
15 minMain dishbaby potatoes, Red pepper, Red pepper, cut kale, Red onion, traditional olive oil, vegetarian bacon strips, Chou soft and airy, dried Italian herbs,kale stew with herb cream cheese -
15 minMain dishLeerdammer cheese, mature farm cheese, garlic, vegetable stock, cornstarch, young gin, mustard,Dutch cheese fondue with raw vegetables
Nutrition
360Calories
Fat31% DV20g
Protein38% DV19g
Carbs8% DV23g
Loved it