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Beef paupiette

Ingredients

Sliced beef steak: 10

Garlic chopped: 1 tablespoon

Onion chopped: 2 tablespoon

Salt: to taste

Pepper: 1 tablespoon

Bay leaf: 3

Sausages (small): 10

Tomato puree: 1 cup

Paprika powder: 1 tablespoon

Beef stock: 1 cup

Oil: 2 table spoon

Kitchen twine

Chopped parsley: to garnish

Red wine: 2 tablespoon

Method

Take one beef steak slice and put one sausage inside and roll firmly. Tie the meat with twine. Keep aside. Dress the meat slices the same way.

Heat the oil in a casserole pot and brown the chopped onion and garlic. Add bay leaf and salt with pepper. Lower the flame and place the beef whirls in the pot. Brown all the sides. Add paprika powder, tomato puree and beef stock. Cook the meat until tender on a slow flame. Cover the pot while cooking. Reduce the stock completely. Adjust seasoning. Add the wine. Serve with chopped parsley on top and ratatouille.

Chef Rajesh works at Hotel Gokulam

Ratatouille is a mixture of different vegetables like tomatoes, eggplant, cucumber, onion, olives and so on.

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