Free Cooking Recipes

An interesting and unusual way to serve inexpensive steak, Alouettes sans Tetes makes a good dish for a dinner party. It can be prepared early in the day and warmed in a low oven before serving. Good accompaniments are creamed or sautéed potatoes and a purée of fresh French beans.

4 SERVINGS
8 slices of lean beef, each about 5-inches square and 1/4 inch thick
2 tablespoons cooking oil
2 onions, diced
2 carrots, diced
10 fl. oz. [11/4 cups] beef stock, fresh or made with a stock cube
1/2 lb. tomatoes, peeled, seeded and sliced
1 clove garlic, crushed
1 bay leaf
2 tablespoons chopped parsley
STUFFING
6 oz. [a cup ground] minced pork or veal
1 small onion, finely chopped
1 oz. [2 tablespoons] butter softened
1 oz. [1/2 cup] fresh, white breadcrumbs
1 tablespoon finely chopped parsley
1 teaspoon rubbed sage
grated rind of 1 lemon
1 egg, lightly beaten
6 green olives, stoned and coarsely chopped
1 teaspoon salt
black pepper, freshly ground

Directions:

1. Preheat the oven to moderate 350′17 (Gas Mark 4, 180*C).
2. To prepare the stuffing, mix the minced pork or veal, the onion, butter, bread- crumbs, parsley, sage, lemon rind and olives together in a bowl. Stir in the egg. Season with the salt and 3 grindings of black pepper. Spread an eighth of stuffing on each piece of steak, roll up carefully and tic with fine thread.
3. To braise the beef rolls, heat the oil in a large saucepan and brown them a few at a time.
4. Remove them with a slotted spoon and keep them warm.
5. Add the onions and carrots and, stirring occasionally, cook until brown. Add the stock, tomatoes, garlic and the bay leaf and bring to the boil.
6. Pour the contents of the saucepan into a casserole dish. Place the beef rolls on
7. Alouettes sans Tetes is a traditional French dish of stuffed beef rolls in a seasoned tomato sauce. top. Cover with a well-fitting lid and cook in the oven for 11/2 hours.
8. Remove the beef rolls from the casserole with a slotted spoon. Carefully unwind the thread and place the rolls on a serving dish and keep hot. Holding a sieve over a small saucepan, press the stock and vegetables from the casserole through the sieve with the back of a wooden spoon.
9. Taste the gravy, add salt and pepper if necessary. Pour over the beef rolls. Sprinkle with chopped parsley just before serving.