The best delicious Corsican Paupiettes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Corsican Paupiettes recipe today!
Hello my friends, this Corsican Paupiettes recipe will not disappoint, I promise! Made with simple ingredients, our Corsican Paupiettes is amazingly delicious, and addictive, everyone will be asking for more Corsican Paupiettes.
What Makes This Corsican Paupiettes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corsican Paupiettes.
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6 oz Beef sausage meat
1 lg Onion, finely chopped
2 tb Freshly chopped parsley
1/4 ts Allspice
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
Salt
Freshly ground black pepper
2 tb Matzo meal
4 Ribeye steaks
2 tb Vegetable oil
1 lg Carrot, diced
1 Clove garlic, crushed
4 Peeled tomato, seeded and
-chopped
1 Stalk celery, diced
1 pn Fresh thyme
1 Bay leaf
2 oz Dry white wine
2 oz Green olives, pitted
1 Egg yolk
Mix the sausage meat with half the onion, the parsley, spices, salt and
pepper, and add enough matzo meal to bind it together.
Flatten the steaks with a mallet or rollingpin. Divide the stuffing evenly
between the four steaks. Roll the meat around the stuffing, being sure it
does not fall out. Tie with fine string.
Heat the oil in a fryingpan. Quickly brown the rolls all over, remove from
pan and keep warm.
Add the remaining onion, the carrot and garlic to the pan and saute until
golden brown. Return the paupiettes to the pan and add the tomato, celery,
herbs, bay leaf, seasonings and wine. Simmer, cove red, 35 minutes. Add the
olives and simmer another 10-15 minutes utnil tender. Remove the paupiettes
to a serving platter, and remove the strings. Discard the bay leaf from the
sauce, and mix in the egg yolk. Immediately pour over the meat and serve.
NOTES : _So This Is Kosher_ by Ann Kaye and Hetty Rance; Ward Lock Ltd,
London: 1986
Yields
1 Servings
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