Monday, August 25, 2014

Beef Roulades in Burgundy (1963)

  • 1 1/2 lbs round steak, thinly sliced into 6 pieces
  • 3/4 cup ground Italian sausage
  • 1 1/2 cups California Burgundy or Claret
  • 1/2 cup olives, pitted
  • 1 1/2 tbspn tomato paste
  • 2 tbspns onion, finely chopped
  • 2 tbspns parsley, finely chopped
  • 1 clove garlic, cut in half
  • 1 tspn salt
  • 1/4 tspn black pepper
  • Flour
Rub each piece of meat with cut clove of garlic. Season with salt and pepper.  Spread a thin layer of sausage over each piece of meat. Sprinkle with parsley and onion.

Roll up each piece; tie securely at both ends.  Dredge the rolls in flour; brown well in heavy skillet.  Discard any fat left in pan.  Add Burgundy wine.  Mix tomato paste with a little of the wine; stir into wine in pan.  

Cover and cook slowly for 1 hour, or until beef is tender.  About 15 minutes before beef is done, add olives.  Serve with steamed rice. Serves 6.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Joseph S. Vercelli of Italian Swiss Colony in Asti, California.)

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