Paupiettes De Boeuf
Ingredients
| Chopped Mushrooms | 1 can (3 ounces), drained | |
| Onion | 1 tablespoon, chopped | |
| Crisco | 1 tablespoon | |
| Butter | 1 tablespoon or margarine | |
| Soft bread crumbs | 2 1/2 cups | |
| Parsley flakes | 1/2 teaspoon | |
| Dried thyme | 1/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Pepper | 1/8 teaspoon | |
| Beef round steak | 2 1/4 pounds, 1/4 | |
| Crisco | 1/4 cup | |
| Condensed golden mushroom soup | 1 can (11 ounces) | |
| Red wine | 2 tablespoons or water |
Directions
GETTING READY
1. Cut meat into 6 equal pieces; keep aside.
2. In a non-stick frying pan, heat 1 tablespoon of Crisco and butter; sauté mushrooms and onion until brown.
3. In a small bowl, mix crumbs with parsley, thyme, salt and pepper.
4. Add the mushroom mixture to the crumb mixture and mix well.
5. Divide the stuffing mixture into 6 equal portions and place over the meat.
6. Roll the meat to wrap the stuffing and secure with a wooden toothpick.
7. Into the
8. Into the same pan, with remaining hot Crisco, fry rolls until browned on all sides.
9. Add wine to the soup; stir to mix.
10. In a 1 ½ quart casserole, place the browned rolls and pour the soup over it.
11. Cover and refrigerate until chilled and ready for use.
12. Remove casserole from oven just before baking.
13. Preheat oven to 350° Fahrenheit before baking.
MAKING
14. Cover casserole and bake in preheated oven for 1 ¼ hours.
15. Spoon sauce over meat rolls and bake for another 15 minutes.
SERVING
16. Serve hot Paupiettes De Boeuf with rice or spaghetti.
Recipe Summary
