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Paupiettes de Boeuf à la Paysanne

Stuffed Beef Rolls with Country Vegetables 

Preparation time:30-40 minutes

Cooking time:1hr.45min-2hr.15min

Oven 180°C-160°(FAN)-350°F-Gas Mark 4

A warming autumn or winter meal. Paupiettes de boeuf à la paysanne are thin slices of rolled beef steak, stuffed with sausage meat and served with fresh vegetables.

Ingredients

Paupiettes

  • 175 g pork sausage meat.
  • 1 small onion peeled finely chopped.
  • 2 garlic cloves,peeled and crushed.
  • 1 tablespoon finely chopped parsley.
  • salt.
  • coarse ground black pepper.
  • 4 thin slices trimmed steak 75-100g each
  • 50g of butter or 40g vegetable oil

Legumes à la Paysanne

  • 225g carrots, peeled and thinly sliced.
  • 150g turnips, peeled and thinly sliced.
  • 1 large onion ,peeled and thinly sliced.
  • 2 sticks celery,diced.
  • 1 teaspoon plain flour.
  • 4 tomatoes,skinned,seeded and chopped.
  • 225ml red wine.
  • 225ml vegetable or beef  stock.
  • 225g French beans,trimmed and halved.
  • 350-450g small new or firm old potatoes.
  • chopped parsley.

Method

  1. Mix the sausage meat with the onion,1 of the crushed garlic cloves,the parsley,salt and pepper.
  2. Divide the mixture into 4 and spread a portion on each slice of beef.Roll up neatly and tie with string.
  3. Melt the butter in a flameproof casserole and brown the paupiettes.Remove from the pan.
  4. Add the carrots,turnip,sliced onion,celery and remaining garlic to the pan and cook gently until soft.
  5. Stir in the flour and tomatoes and mix well.Return paupiettes to the pan.Add the wine,stock,salt and pepper.Cover,place in preheated oven and cook for 1 1/2 – 2 hours until tender.
  6. Cook the French beans and potatoes in boiling salted water.Drain well.
  7. Remove the strings from the paupiettes and arrange on a heated serving dish with the beans and potatoes.keep hot.
  8. Bring the sauce to the boil and reduce until thick enough to coat the back of a spoon?Pour over the paupiettes and sprinkle with parsley.

Paupiettes de Boeuf à la Paysanne

 

 

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