Preparation
50 minutes Cooking
2h30 Ingrédients
For 4 persons
200 grs of lean bacon
6 cloves of garlic
1 branch of parsley
nutmeg
12 pieces of meat cut 1 cm thick in the round of vein
olive oil
400 grs of potatoes
salt, pepper
For the sauce:
2 onions
1 box of peeled tomatoes
35cls of white wine of Provence
thyme
- 2 sheets of laurel
- 1 large spoonful of tomato puree
25cls of water
Recipe
Cut the bacon into twenty pieces. Peel the garlic and wash the parsley, then chop them together. Mix them in a bowl with the bacon. Add salt, pepper and grated nutmeg. Store.
Flatten the pieces of beef, then cut them 3 cm long from the top to the bottom. Put a piece of the bacon with the seasoning on the bottom of the section of meat.
Roll the meat with the bacon and tie them up with cooking strings. Put the stuffed meat into a stewpan with a bit of olive oil. Start cooking the meat.
Peel and chop the onions and the peeled tomatoes. Add the onions, the peeled tomatoes, the rest of the seasoning, the white wine, thyme, laurel and the tomato puree in the stewpan. Season with salt and pepper, let it reduce. Pour 25 cl of water and let it cook for at least two hours.
Rectify the seasoning if necessary. Peel and wash the potatoes. Boil the potatoes in salted water for 30 mns. Drain and store the potatoes in a warm place.
BEFORE DRESSING:
Put 3 stuffed meat with vegetables in each plate. Pour the cooking juice in the plates. Serve immediately.
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