A really delicious dish for a family dinner, Roulades de Boeuf (roo-lahd d’ bcrf) may be served with creamed potatoes and Petits Pois a la Francaise.
4 slices of rump steak, about
6-inches X 8-inches, pounded thin
1 teaspoon salt
1 teaspoon black pepper
4 oz. butter
1 small onion, finely chopped
1 small celery stalk, trimmed and finely chopped
1 garlic clove, crushed
1 slice streaky bacon, diced
4 oz. minced veal
½ teaspoon cayenne pepper
1 oz. fresh white breadcrumbs
1 egg, well beaten
8 fl. oz. beef stock
2 fl. oz. red wine
1 bay leaf
1 tablespoon beurre manie
Lay the meat slices out flat on a working surface and rub them with half the salt and half the pepper. With a sharp knife, halve each slice and trim it to make an oblong. Set aside.
In a medium-sized frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the onion, celery, garlic and bacon and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the veal and continue cooking, stirring occasionally, for 5 minutes or until the meat is evenly browned. Remove the pan from the heat and set aside to cool for 15 minutes.
Turn the mixture into a medium-sized mixing bowl and stir in the remaining salt and pepper, the cayenne and bread-crumbs.
Mix in the egg until the mixture is thoroughly combined.
Place a heaped teaspoon of the stuffing on one end of each meat slice and roll up the meat Swiss roll style. Tie the rolls with thread or secure them with small skewers.
In a large flameproof casserole, melt the remaining butter over moderate heat. When the foam subsides, add the meat rolls and cook them, turning once, for 5 minutes or until they are evenly browned. Stir in the stock and wine and add the bay leaf. Bring the liquid to the boil, stirring constantly.
Reduce the heat to low, cover the casserole and cook for 30 to 45 minutes or until the meat is tender, turning the rolls occasionally. Remove the casserole from the heat. With a slotted spoon, transfer the roulades to a warmed serving dish.
Remove and discard the thread or skewers. Keep warm.
Remove and discard the bay leaf. In-crease the heat to moderate, return the casserole to the heat and bring the liquid to the boil. Reduce the heat to low and stir in the beurre manie, a little at a time, stirring constantly with a wooden spoon until the sauce has thickened.
Remove the casserole from the heat. Pour a little of the sauce over the roulades and pour the remainder into a warmed sauceboat. Serve immediately.