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Pork-stuffed beef rolls (paupiettes de boeuf)
6 servings
Cut the meat into 12 pieces 1 cm thick, beat to make the pieces as thin as possible. Mix the minced pork with the sweet wine and spread in an even layer over all pieces of meat. Roll each piece into a roll and tighten thoroughly with a thread. Sprinkle with salt and pepper, fry lightly in a frying pan in
1. 5 tbsp. spoons of warmed butter. Melt the remaining oil in a saucepan, put onions, garlic, carrots, chaber and bay leaves in it. Put rolls on top, sprinkle with flour. Pour the dry wine into the pan on which the rolls were fried and bring to a boil. Stir the sauce and pour over the rolls. Cover the pan with a lid and keep on a low heat for l, 5 hours, often turning over the rolls. Serve along with seasonings.
Cut the meat into 12 pieces 1 cm thick, beat to make the pieces as thin as possible. Mix the minced pork with the sweet wine and spread in an even layer over all pieces of meat. Roll each piece into a roll and tighten thoroughly with a thread. Sprinkle with salt and pepper, fry lightly in a frying pan in
1. 5 tbsp. spoons of warmed butter. Melt the remaining oil in a saucepan, put onions, garlic, carrots, chaber and bay leaves in it. Put rolls on top, sprinkle with flour. Pour the dry wine into the pan on which the rolls were fried and bring to a boil. Stir the sauce and pour over the rolls. Cover the pan with a lid and keep on a low heat for l, 5 hours, often turning over the rolls. Serve along with seasonings.
butter - 3 tbsp. spoons, carrots - 1 pc., garlic - 1 wedge, salt - 2.5 tsp, bay leaf - 1 pc., thyme - 0.25 tsp, wheat flour - 1 tbsp. spoon, onions - 2 pcs., dessert wine - 1 glass, sweet red wine - 2 tbsp. spoons, ground black pepper - 0.5 tsp, beef - 1.5 kg, pork minced meat - 0.5 kg
