Paupiettes de Boeuf

Beef Rolls

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Have round steak cut ¼ inch thick. Separate muscles of steak as in Bifteck Sauté recipe. Pound thin and then stuff, roll, tie, and cook according to Paupiettes de Veau recipes.