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Steve and DeLaina
Roulade with orange-apricot sauce
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Ingredients
Directions
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Sprinkle the roulade with salt and pepper if it is not yet seasoned. Heat the butter and fry the meat around brown. Roast for 15 minutes and baste the meat once with the cooking fat.
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Close the pan and roast the roulade in 45-55 minutes until done. Turn the meat occasionally.
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Grate 1/2 tablespoon of the orange peel and press the fruits.
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Remove the cooked roulade from the pan and keep the meat warm under aluminum foil.
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Add orange zest and juice, apricots and broth to the cooking fat. Boil gently and allow the moisture to evaporate slightly. Stir in the mustard and jam.
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Cut the roulade into slices and serve with the sauce.
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Tasty with sprouts or broccoli and cooked potatoes.
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Nutrition
685Calories
Sodium0% DV0g
Fat58% DV38g
Protein100% DV50g
Carbs11% DV32g
Fiber0% DV0g
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