Braised Stuffed Rolls
Ingredients
- 1/2 cup finely minced onions ⓘ
- 1 tablespoon butter ⓘ
- 1 1/2 cups ground meat (6 ounces each ground lean pork and veal plus 3 ounces fresh pork fat)
- 1 clove mashed garlic
- 1/8 teaspoons fresh thyme ⓘ
- Pinch allspice
- Pinch pepper
- 1/4 teaspoon salt ⓘ
- 1/4 cup chopped parsley ⓘ
- 1 egg ⓘ
- 2 1/2 pounds lean beef (top round or chuck) cut into 18 cross-grain slices 1/4 inch thick and about 3 inches in diameter. ⓘ
- Salt and pepper to taste ⓘ
- 3 tablespoons oil ⓘ
- 1/2 cup sliced carrots ⓘ
- 1/2 cup sliced onions ⓘ
- 1 cup dry white wine ⓘ
- 1 1/2 cups brown stock ⓘ
Instructions
- Cook the onions slowly in butter for 7 to 8 minutes until they are tender but not browned.
- Scrape them into a mixing bowl.
- Add ground meat, 1 clove mashed garlic 1/8 teaspoon fresh thyme, pinch allspice, pinch pepper, 1/4 teaspoon salt, 1/4 cup chopped parsley, 1 egg and beat vigorously until thoroughly blended.
- Flatten each slice of beef to a thickness of 1/8 inch by pounding it between 2 sheets of paper with a mallet or a rolling pin.
- Lay the meat flat on a board and sprinkle lightly with salt and pepper.
- Divide the stuffing into 18 portions and place one portion on the lower thirds of each veal slice.
- Roll the meat around the stuffing to form cylinders about 4 inches long and 1 1/2 inches thick.
- Secure each with 2 ties of string.
- Dry in paper towels.
- Preheat oven to 325 degrees.
- Heat 3 tablespoons of oil in a casserole until almost smoking.
- Brown the roulades lightly, a few at a time and remove to a platter.
- Lower the heat to moderate and slowly brown 1/2 sliced carrots and 1/2 cup sliced onions for about 4 to 5 minutes, stirring.
- Add 1 cup white wine and 1 1/2 cups brown stock.
- Lay the 4-inch piece of pork rind in the casserole.
- Place the roulades over it and add more stock or water if necessary, so the roulades are barely covered.
- Add the herb bouquet.
- Bring to a boil on the stove and simmer slowly for 1 1/2 hours.
- Remove roulades form casserole.
- Strain the liquid into a saucepan and degrease.
- Reduce liquid down to 1 1/2 to 2 cups.
- Whisk in 2 tablespoons beurre manie.
- Bring to a boil.
- Season with salt and pepper to taste.
- Ladle sauce over roulades.
Nutrition & Diet Analysis (per serving)
1030
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).