Paupiettes de Boeuf HT
MC Belgian 150mins
4 Hot Beef Pork
Vegetables Spices Herbs Alcohol Main Course Belgium Europe
Pork Sausage meat
Streaky Bacon, finely chopped
and Black Pepper
Juniper Berries, crushed
Freshly chopped Parsley
slices Rump Steak
and Black Pepper
Garlic Clove, crushed
teasp Tomato Paste
1. Make the
stuffing by placing the sausage meat, bacon, egg, salt, pepper, allspice,
parsley and juniper berries in a bowl. Mix well.
2. Pound the
slices of meat with a rolling pin or meat hammer to thin them out a little
more, season with salt and pepper then place 1/4 of the stuffing in the centre of each slice. Fold the sides over then roll up and
secure with string.
3. Melt the
butter and oil in a frying pan, add the button onions and fry until golden
brown. Remove from the pan and reserve.
4. Add the
meat parcels to the pan and brown on all sides then spoon over the gin.
Warm for a moment, then carefully set alight.
5. When the
flames have died down, stir in the garlic, beer and tomato paste and bring
to the boil. Reduce the heat, cover and simmer for 1 hour.
6. Return the
onions to the pan, stir well, then simmer, uncovered, for a further 30
7. To serve -
remove the string from the meat and place on a warmed serving dish.
Pour over some of the sauce, sprinkle with parsley and serve immediately together
with the remaining sauce in a sauceboat.
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