Paupiettes Of Beef
|Buttock steak slices||4 Large (Thin Slices)|
|Thin rashers streaky bacon||4 , derinded|
|Chopped fresh marjoram/1/2 teaspoon dried marjoram||2 Teaspoon|
|Ground black pepper||To Taste|
|Onion||1 Large, thinly sliced|
|Red wine||150 Milliliter (1 1/2 Deciliter)|
|Meat stock||150 Milliliter (1 1/2 Deciliter)|
|Boiled rice||1 Cup (16 tbs)|
Ask the butcher to beat the steaks as thin as possible.
Lay a rasher of bacon on each, sprinkle with herbs and black pepper.
Roll up and secure with a poultry skewer or cocktail stick.
Heat the lard in a flameproof casserole and fry the steak rolls fairly briskly until lightly browned all over; remove.
Fry the onion gently until beginning to colour, then stir in the flour and cook for a minute.
Add the wine, allow to bubble briskly for several minutes, then add the stock and bring to the boil.
Check the seasoning, replace the meat and cover the casserole closely.
Cook in centre of preheated oven until tender, turning the rolls at half time.
To serve, remove the skewers, and arrange the rolls on a bed of boiled rice with the onions on top and a little of the sauce poured over each.