2 lb. boneless top round steak, cut about 1/4” thick

1 lb. ground Ham

2 Eggs, slightly beaten

1 clove Garlic, mashed

1/3 C. chopped Onion

1/3 C. chopped Mushrooms

2T. minced Parsley

1/4 tsp. Rosemary

3 T. Butter or Oil

3/4 C. sliced Carrots

3/4 C. sliced Celery

1/2 C. chopped Onion

1/2 C. sliced Mushrooms

Bay Leaf

1/4 tsp. Thyme

1 C. Beef Stock

1/4 C. Burgundy Wine

 

Place beef steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear.   Make filling by mixing ham, eggs, garlic, onion, mushrooms and parsley.  Spread about 1 T. of filling over each piece of beef, leaving a gap around the edges.  Fold up meat at edges making a small lip to hold filling in.  Roll up meat, keeping edges turned in.  Secure with a short skewer or tie with string.  Roll meat in flour, and brown in butter or oil.  Add all remaining ingredients to pan, cover and simmer 35 minutes, until beef is fork tender.  Serve rolls with vegetables and pan juices. 

 

Yield: 18 Paupiettes

Serving Size: 2 Paupiettes

 

Calories: 400

Fat: 24g

FIber: .7g