STUFFED BEEF ROLLS WITH RED WINE SAUCE
This dish requires a bit of time to prepare, but the slow cooking will definitely proove worthwhile. The beef is tender and will melt in the mouth … Bon appétit!
Start with the filling. Heat the oil and butter in a pan, add the onion and thyme and fry for about 5 minutes until the onion has softened. Add the bacon and cook for 2-3 minutes, then mix in the parsley and breadcrumbs, salt and pepper to taste. Spread the filling over the beef slices and roll to close them, hold in place with toothpicks.
Preheat oven to 180 ° C.
To prepare the stew, heat the oil over a high heat in a saucepan with a lid and cook the beef rolls until they are completely browned. Place them on a plate and keep aside .
Heat the carrots in the pan with the onion and celery for a few minutes until golden brown. Add the tomato puree, wine, beef broth, bay leaf and thyme and bring to a slow boil. Put the beef rolls in the casserole, cover and bake in the oven for between 1 or 1 and a half hours. Remove the meat and, using a blender, blend the sauce until it is smooth. Pass it through a sieve and season with salt and pepper. If you feel that the sauce is a bit ‘ too much thin, simmer and reduce as necessary.
To serve, remove the toothpicks from beef rolls and cut diagonally. Place them on warmed plates, cover with sauce and garnish with parsley. Serve immediately with mashed potatoes and parsnips .
For 4 people
- 4 x 100g slices of lean beef
- 2 tablespoons olive oil
- 2 carrots, diced
- 1 onion, diced
- 2 celery stalks, diced
- 1 tablespoon of tomato puree
- 300ml of red wine
- 600ml of beef broth
- 1 bay leaf
- 2 sprigs of fresh thyme
For the filling:
- 1 tablespoon olive oil
- A generous knob of butter
- 1 onion, finely chopped
- 4 slices of bacon, finely chopped with rind removed
- 2 teaspoons fresh thyme leaves
- 1 tablespoon chopped fresh flat leaf parsley, plus one for garnish
- 100g fresh white breadcrumbs
- Sea salt and freshly ground black pepper
- Parsnip and mashed potatoes to accompany