Fricandeaux à la vaudoise, Stuffed Beef Rolls Recipe
Fricandeaux à la vaudoise, Stuffed Beef Rolls
The Cuisine of Vaud
Total time: 30 to 60 minutes
Difficulty: Easy
For 4 servings

- 8 thin slices of beef, tenderized by the butcher
- 8 thin slices of bacon
- kitchen string
- butter for roasting

- 20 g (5 Tbsp.) bread crumbs
- 2 shallots, finely chopped
- 70 g (2 1/2 oz.) white mushrooms, finely chopped
- butter for cooking
- 70 g (2 1/2 oz.) ham, finely chopped
- 1/2 tsp. mustard
- 1 egg yolk
- 1/8 tsp. salt
- pepper

- 100 ml (6 Tbsp.) red wine
- 200 ml (3/4 cup) chicken stock
- 50 ml (3 Tbsp.) cream
- salt and pepper
- 1/2 bunch parsley, chopped
- 1 bunch of chives, finely chopped
  1. Stuffing: cook the shallots, mushrooms and breadcrumbs in butter; cool. Combine the ham, mustard and egg yolk. Mix into the mushroom mixture; season.
  2. Place a strip of bacon on each of the beef slices. Place some of the stuffing on top. Gently fold in the edges lengthwise and form into small rolls. Fasten with a piece of string. Sauté in hot butter for about 5 minutes.
  3. Sauce: add the wine and stock. Cook, covered, for about 20 minutes. Remove the rolls and keep hot.
  4. Reduce the liquid by half, blend in the cream and correct the seasoning. Arrange the rolls on hot plates and spoon the sauce over top. Garnish with herbs.
  5. Serve with mashed potatoes, if desired.
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Collaboration: Swissmilk

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