A delicious dinner party dish, Paupiettes de Boeuf a VHongroise (poh-pee-yet d’ berf ah lang-wahz) is surprisingly easy to make. Serve with pureed potatoes and French beans for an elegant and filling meal.
1 oz. butter medium-sized onions, finely chopped
4 oz. lean veal, minced
2 tablespoons dry breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
2½ teaspoons paprika
½ teaspoon dried dill
8 slices silverside of beef, about
6-inches, pounded thin
6 streaky bacon slices
8 fl. oz. dry white wine
2 tablespoons tomato puree
4 oz. button mushrooms, wiped clean and sliced 6 fl. oz. double cream
In a small frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add one of the chopped onions and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Remove the pan from the heat and transfer the onion to a medium-sized mixing bowl.
Add the veal, breadcrumbs, salt, pepper, 2 teaspoon of paprika and the dill and beat well to blend. Set aside.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Lay the beef slices out flat. Divide the veal mixture into 6 pieces and shape each piece into a thin cork-shape. Place one piece in the centre of each beef slice. Roll up the beef slices and wrap each roll in a bacon slice. Secure with trussing thread or string and set aside.
In a large flameproof casserole, melt the remaining butter over moderate heat.
When the foam subsides, add the remaining onions to the pan and cook, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown. Add the beef rolls to the pan and cook, stirring and turning occasionally, for 6 to 8 minutes or until they are lightly and evenly browned.
Pour in the wine, then stir in the tomato puree and the remaining paprika. Bring the liquid to the boil, stirring occasionally. Cover the casserole and transfer it to the oven. Braise the beef rolls for 1 hour, or until they are almost tender.
Remove the casserole from the oven and, using a slotted spoon, remove the rolls from the casserole. Remove and discard the thread or string and bacon slices.
Surprisingly easy to prepare, Paupi-ettes de Boeuf a I’Hongroise is beef slices rolled with a delicious stuffing and braised until tender.
Return the beef rolls to the casserole and place the casserole over moderate heat. Add the mushrooms and stir well to blend. Reduce the heat to low and simmer for 5 minutes, or until the meat is tender when pierced with the point of a sharp knife.
Stir in the cream and cook gently for a further 2 minutes or until the sauce is hot but not boiling. Remove the casserole from the heat and transfer the mixture to a warmed serving platter. Serve at once.