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Braised Beef Rolls

What are braised beef rolls?
Called Paupiettes in France, it is a popular dish. Usually rolls are made of beef meat, but there is also a veal meat recipe.

Region Prep time / Cooking time


30 min / 1 h 30


Buy ingredients at the grocery and gourmet store
2,5 lb beef, round steak
0,25 lb pork sausage meat
3 bacon rind slices
1 egg
1 onion, sliced
2 tb oil
3 cloves garlic
2 tb celery, chopped
2 tb flour
1 cup dry white wine
1 cup beef stock
6 parsley sprigs
1/2 tsp rosemary, 1/2 tsp thyme
Salt and pepper

and butcher's strings for 18 beef rolls


Braised beef rolls recipe serve 6

Step 1: In a bowl combine stuffing: pork meat, 1 mashed garlic clove, 1 egg, celery, 1/4 tsp thyme, 1 chopped parsley sprig, 1 pinch of salt and pepper.

Step 2: Pound beef meat until flattened. Sprinkle with salt and pepper.

Step 3: Make 18 portions of the stuffing. Roll the beef meat around the stuffing to form a ball. Tie them with butcher's string.

Step 4: Preheat oven at 325 F.

Step 5: Heat oil in a casserole. Brown the beef rolls on all sides over high heat, a few at a time and leave aside. Lower to moderate.

Step 6: In the casserole, add wine, stock, sliced onion, flour - no beef rolls ! Beat.

Step 7: Put bacon rinds at the bottom of the casserole. Then the beef rolls. Add more stock and/or water in order to cover the meat. Add 2 cloves of garlic, 5 parsley sprigs, rosemary and thyme.

Step 8: Bring to the simmer. Cover. Place in the oven. Cook for one hour and a half. Baste with the cooking liquid several times.

Step 9: Remove the beef rolls. Cut and remove the strings. Simmer the cooking sauce for 2 to 3 minutes.

Wine suggestion: red Bordeaux, Beaujolais, red Languedoc, red Cotes du Rhone (French Wine Guide).

Bon appetit!



French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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