Paupiettes De Boeuf

• 1 kg ( 2,2 lbs ) of veal. lean
• Sunflower oil 90 ml ( 3,04 oz ).
• Onion 250 gr. ( 0,55 lbs ) (mire poix chopped)
• Carrot 250 gr. ( 0,55 lbs ) (mire poix chopped)
• Flour 60 gr. ( 0,132 lbs )
• Tomato puree 90 gr. ( 0,198 lbs )
• Broth 1.5 lt ( 50,72 oz )
• Bouquet garnie 1 pc
• Garlic 1 clove
• Salt
• Black pepper

For filling;

• White breadcrumbs 250 gr.( 0,55 lbs )
• Onion 125 gr.( 0,26 lbs ) (finely chopped)
• Parsley (finely chopped)
• Dried rosemary or thyme
• lemon zest
• Salt, ground black pepper

Thinly slice the meat and thinly pound each slice.

Straighten the pounded slices with a knife.

Finely chop the remaining pieces from the edges and add them to the filling.

To prepare the filling, mix all of the given filling  material in a bowl thoroughly.

Salt and pepper the meat slices.

Sprinkle the filling you have prepared on it (in a way that it will be concentrated in the middle) evenly.

Wrap each piece in the form of a roll so that it does not open, tie it or fasten it with a toothpick.

Heat the oil in a pan.

Fry the meat rolls in hot oil until lightly browned, evenly colored on all sides.

Add the onions and carrots and continue frying until golden brown.

Strain the remaining oil from the pan into a clean saucepan.

If the remaining oil is 60 ml ( 2,02 oz ). If less, top up the oil to 60 ml ( 2,02 oz ).

Bring the pot to a boil and get its kefir.

Add meat and vegetables, bouquet garni and garlic to the pot, controlling the salt and pepper.

Cook on a slow fire (or in the oven) for about 1.5-2 hours until the meat is tender.

Drain the meat from the pot and untie the strings.

Check the seasoning and density of the sauce in the pot and thicken it with a little cornstarch if necessary.

Strain through a fine sieve over the meat and serve.