paupiette de veau

paupiette de veau
 
alt

This recipe was uploaded
by Kye

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 pounds Veal round,arm,blade steak
  • ⅛ teaspoon Ground pepper
  • ¼ cup Finely chopped onion
  • 4 Thin slices cooked ham
  • 2 tablespoons Butter or margarine
  • 8 Small white onions
  • ½ teaspoon Instant beef bouillon
  • 2 teaspoons Cornstarch
  • potatoes
  • ½ teaspoon Salt
  • 1 tablespoon Butter or margarine
  • ¼ cup Snipped parsley
  • 4 Hard-cooked eggs
  • 6 Medium carrots,cut/strips
  • ½ cup Dry white wine
  • ½ cup Water
  • 1 tablespoon Water
Cut bone and fat from steak; cut steak into 4 pieces. Pound steak into 1/4 inch thick. Sprinkle one side of steak with salt and pepper. Melt 1 tablespoon butter. Cook and stir onion and parsley in butter over medium heat until onion is tender, 4 to 5 minutes.
Spread equal amount of onion mixture over each piece of steak. Place a slice of ham and an egg on top of onion mixture. Roll up carefully, beginning at narrow end; tie string around middle and ends of each roll.
Melt 2 tablespoons butter. Brown veal rolls in butter oven medium heat. Add carrots, onions, wine, bouillon and 1/2 cup water. Cover and bake in 325' oven until meat is tender, about 1 hour. Remove veal rolls and vegetables from oven. Remove the strings; cut each roll in half. Keep warm while preparing gravy.
Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to boiling, stirring constantly. Boil and stir until gravy thickens, 1 to 2 minutes. Serve with sauve obtained from the cooking.

paupiette de veau

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by Kye

 
 
we served ours with shredded cabbage and boiled potatoes

Method


Cut bone and fat from steak; cut steak into 4 pieces. Pound steak into 1/4 inch thick. Sprinkle one side of steak with salt and pepper. Melt 1 tablespoon butter. Cook and stir onion and parsley in butter over medium heat until onion is tender, 4 to 5 minutes.
Spread equal amount of onion mixture over each piece of steak. Place a slice of ham and an egg on top of onion mixture. Roll up carefully, beginning at narrow end; tie string around middle and ends of each roll.
Melt 2 tablespoons butter. Brown veal rolls in butter oven medium heat. Add carrots, onions, wine, bouillon and 1/2 cup water. Cover and bake in 325' oven until meat is tender, about 1 hour. Remove veal rolls and vegetables from oven. Remove the strings; cut each roll in half. Keep warm while preparing gravy.
Mix cornstarch and 2 tablespoons water; stir into pan liquid. Heat to boiling, stirring constantly. Boil and stir until gravy thickens, 1 to 2 minutes. Serve with sauve obtained from the cooking.
Show/hide comments

comments powered by Disqus