Extra French consolation meals, these braised Beef Rolls are know as Alouettes sans Têtes (larks with out heads). The Rolls supposedly resemble small, headless birds.
I assumed that was a pleasant story / little bit of folklore till I went to the butcher to get the thinly sliced beef. It must be very skinny so it’s finest to have a butcher do it for you.
Click on right here to Pin Stuffed Beef Rolls
Stuffed Beef Rolls
These tender rolls are braised on the prepare dinner prime. Serve with mashed potatoes, polenta or pasta. The diet information is for two servings, however we had sufficient left over for the hubs to have lunch.
- Prep Time: quarter-hour
- Prepare dinner Time: 3 hours
- Whole Time: 3 hours quarter-hour
- Yield: 2 servings 1x
- Class: Beef
- Technique: Skillet
- 8 skinny slices beef, 16oz (480gr) whole weight, about 3 X 6 X 1/sixteenth inches (8 X 15 X .4cm)
- 4 slices Prosciutto, lower in half to suit the meat
- 1/4 cup dry bread crumbs
- 2 tbs parsley
- 1 tsp paprika
- 1 tsp finely minced garlic
- 2 tbs finely minced shallots
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped
- 1 medium leek, lower in half, thinly sliced
- 1 tbs olive oil
- 1 tbs butter
- 1 cup (8oz, 240ml) white wine
- 3 cups (24oz, 720gr) chopped tomatoes
- kitchen string
- Combine the crumbs, parsley, garlic, shallots and paprika.
- Lay the meat slices flat.
- Lay 1 slice of Prosciutto on prime of every slice of beef.
- Divide the crumb combination and place on 2/3rds of every parcel. It‘ll unfold out as you roll.
- Ranging from the slim finish (the place the stuffing is) roll the parcels up, preserving them as tight as cheap.
- Tie securely with kitchen string.
- Warmth oil in small, heavy pot or skillet.
- Add the meat rolls and brown frivolously on all sides.
- Take away and put aside
- Add butter, carrots, celery, leek, and sauté till tender however not brown, about 10 minutes.
- Return the meat rolls to the pan
- Add the wine, tomatoes, scale back warmth, cowl and simmer for two hours.
- Verify periodically to guarantee that rolls keep fully, or nearly fully coated, including wine or beef broth if wanted.
- To complete:
- Take away beef rolls and canopy to maintain heat.
- Enhance warmth below sauce and boil till diminished and thickened, about 10 minutes
- Whereas sauce reduces, take away string from rolls.
- When sauce is prepared return beef rolls to pan to reheat, about 5 minutes.
- Spoon sauce onto a platter, prime with roll and serve.
Notes
I exploit a forged iron Dutch Oven for these, however a deep, heavy skillet would work. Hold it so a gradual simmer.
Diet
- Serving Measurement: 1/2 recipe
- Energy: 719
- Sugar: 14.4 g
- Sodium: 1249.9 mg
- Fats: 24.3 g
- Saturated Fats: 8.2 g
- Trans Fats: 0 g
- Carbohydrates: 37.4 g
- Fiber: 10.3 g
- Protein: 67.4 g
- Ldl cholesterol: 173 mg
Key phrases: beef rolls, braised beef
One other tender beef dish: Beef Braised with Onions & Calvados.
I didn’t know what lower of beef to ask for to make this. A French buddy stated simply to ask for beef for ‘alouettes’.
I did.
The butcher nodded, grabbed an enormous slab of meat, sliced it, wrapped it, and handed me the package deal.
In contrast to the English butcher the place I purchased the meat for Braised Beef Provençal, the French butcher and I have been ‘on the identical web page’.
As soon as I had the filling made, I simply lined the meat strips up like an meeting line. Reduce the kitchen string first they usually go collectively rapidly.
Don’t fear concerning the stuff that falls out – simply toss it within the pot.
