Paupiettes Of Beef
|Beef round/Rump beef||1 1⁄4 Pound, thinly sliced|
|Freshly ground black pepper||To Taste|
|Dijon mustard||To Taste|
|Sliced sauteed onion||3⁄4 Cup (12 tbs)|
|Dill pickle||1 Small, cut lengthwise into 4|
|Smoked bacon slices||4|
|Side bacon slices||5|
|Tomato paste||4 Teaspoon|
|Chicken broth/Beef broth||1 Cup (16 tbs)|
Trim the beef and flatten as thin as possible with a cleaver, mallet or edge of a rolling pin.
Cut into four 4-ounce servings.
Season with pepper, salt and a spread of Dijon mustard.
Cover with sautded onions, a quarter of a dill pickle and a slice of smoked bacon.
Roll up into paupiettes and secure with toothpicks.
Saute in hot butter until brown on all sides.
Lift out until later.
Dice onions, side bacon, celery, carrots and add to the saute pan.
Stir and fry until lightly browned.
Add flour and tomato paste.
Stir in the broth, scraping the bottom of the pan.
Bring to a boil.
Add the paupiettes and cover.
Turn heat low and simmer until tender.
Lift out the meat rolls and remove picks.
Strain the sauce and taste for seasoning.
Add salt if needed, another dash of Dijon mustard and a little dry red wine.
Pour over paupiettes.