Beef Rolls Bourbonnaise

Beef Rolls Bourbonnaise

Beef Rolls Bourbonnaise Recipe:

  1. Slice a 2- to 2 1/2 pound piece of lean rump of beef into 12 or 15 pieces.
  2. Flatten each slice with a wooden mallet.
  3. Season the slices with a little salt and pepper.
  4. Spread the center of each with the following stuffing: 1/2 teaspoon poultry seasoning mixed with a little salt.
  5. Add a generous 1/4 cup of Madeira or Sherry and mix thoroughly.
  6. Roll up each slice.
  7. Wrap it with a thin slice of larding pork, and tie it with a string.
  8. In a shallow casserole melt 1 tablespoon butter.
  9. Spread over the butter 1 onion and 1 carrot, both sliced.
  10. Place the rolls of beef side by side on top of the vegetables.
  11. Add 1 clove of garlic.
  12. Add a faggot made of 1 stalk celery, 4 sprigs of parsley, 1 bay leaf and a pinch of thyme.
  13. Spread a little melted butter over the beef rolls.
  14. Put the casserole in a moderate oven (375°F).
  15. Cook until the rolls have taken on a little color.
  16. Sprinkle 1 tablespoon flour over the vegetables around the meat.
  17. Add 2 cups red or white wine.
  18. If the liquid does not come to the top of the meat, add stock or water.
  19. Bring the liquid to a boil.
  20. Cover the casserole and braise for 1 1/2 to 2 hours, basting from time to time.
  21. If the liquid is reduced too much, add a little stock or water.
  22. Just before serving, uncover the pan.
  23. Discard the larding pork.
  24. Cook the rolls a few minutes longer.
  25. Remove them to a serving dish
  26. Discard the faggot.
  27. Correct the seasoning of the sauce.
  28. Pour it over the rolls.
  29. Garnish the platter with 1 pound cooked, turned mushrooms and 16 small glazed white onions.

List of ingredients required:

  • 2 to 2 1/2 pound piece of rump of beef.
  • Salt.
  • Pepper.
  • 1/2 Teaspoon poultry seasoning.
  • 1/4 Cup of Madeira or Sherry.
  • Larding pork.
  • Butter.
  • 1 Onion, sliced.
  • 1 Carrot, sliced.
  • 1 Clove of garlic.
  • 1 Stalk of celery.
  • 4 Sprigs of parsley.
  • 1 Bay leaf.
  • Pinch of thyme.
  • 1 Tablespoon flour.
  • 2 Cups red or white wine.
  • 1 Pound cooked, turned mushrooms.
  • 16 small glazed white onions.
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