Fricandeaux à la vaudoise, Stuffed Beef RollsTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:179.8 kcal
Proteins:11.6 g
Fats:11.8 g
Carbohydrate:4.8 g
Fibers:0.2 g
Sugar:0.6 g
Cholesterol:61.3 mg
Sodium:122.1 mg
Calcium:27.5 mg
Energy:448 kcal
Proteins:28.8 g
Fats:29.3 g
Carbohydrate:11.9 g
Fibers:0.4 g
Sugar:1.4 g
Cholesterol:152.8 mg
Sodium:304.2 mg
Calcium:68.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
thin slices of beef, tenderized by the butcher
8
thin slices of bacon
kitchen string
butter
**Stuffing
20
g
bread crumbs
2
shallots, finely chopped
70
g
white mushrooms, finely chopped
butter
70
g
ham, finely chopped
2.5
ml
mustard
1
egg yolk
0.600000023841858
ml
salt
pepper
100
ml
red wine
200
ml
chicken stock
50
ml
cream
salt and pepper
1/2
bunch parsley, chopped
1
bunch of chives, finely chopped
METHOD
- Stuffing: cook the shallots, mushrooms and breadcrumbs in butter; cool. Combine the ham, mustard and egg yolk. Mix into the mushroom mixture; season.
- Place a strip of bacon on each of the beef slices. Place some of the stuffing on top. Gently fold in the edges lengthwise and form into small rolls. Fasten with a piece of string. Sauté in hot butter for about 5 minutes.
- Sauce: add the wine and stock. Cook, covered, for about 20 minutes. Remove the rolls and keep hot.
- Reduce the liquid by half, blend in the cream and correct the seasoning. Arrange the rolls on hot plates and spoon the sauce over top. Garnish with herbs.
- Serve with mashed potatoes, if desired.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
