Name: Beef cutlets stuffed with ham
Prep time: 1 h
Cook time: 1 h
Yield: 4 celebrities
Cuisine: Provence
Ingredients: 10 slices ofbeef chuck (Cut slices about half a centimeter thick. Avoid the part with the vein—it’s too dry.); 1 thick slice ofcooked ham; 1 small slice offresh salted pork; 2 pods ofgarlic; 5 strands ofparsley; 1 onion (medium to large); 200 fl oz oftomato sauce; mushroom; green olive; 1 sheet ofbay leaf; sunflower oil; 1/4 cup ofwater (hot); salt and pepper

Beef cutlets stuffed with ham

main courses christmas meat new year's eve slow cooking traditional cuisine

Updated on 22 December 2024 by

ratatouille

8 reviews 4.6 : Very good

Cuisine

Provence

Level

Intermediate

Preparation

1 hour

Cooking

1 hour

Here is the recipe for a childhood favorite from my time in Provence—a dish our dear mother would patiently prepare for us, and one that had us licking our lips in anticipation as soon as we caught the delicious aromas wafting from the kitchen!

Every time I cook these beef "alouettes" stuffed with ham, I happily rediscover the pleasure of savoring these meat rolls that have simmered for a long time in a rich tomato sauce…

For those unfamiliar with this dish, “alouettes,” or “headless larks,” are actually beef rolls made by wrapping a slice of chuck around a stuffing of ham, bacon, garlic, and parsley.

It will take you a little time to prepare these meat rolls, but the result is well worth the effort, and it’s nothing like those mass-produced meat rolls with fillings that make you wonder what they’re even made of!

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10 slices of beef chuck Cut slices about half a centimeter thick. Avoid the part with the vein—it’s too dry.

Stuffing
1 thick slice of cooked ham
1 small slice of fresh salted pork
2 pods of garlic
5 strands of parsley

Sauce
1 onion medium to large
6.8 fl oz of tomato sauce
mushroom
green olive
1 sheet of bay leaf
sunflower oil
1 ¾ cup of water hot
salt and pepper

1
Make a stuffing with chopped ham, salted pork, garlic, and parsley. Stuff the quails with it, then tie them tightly without tying a knot.
2
Put a little oil in a casserole dish, sauté the sliced onion, then add the quail and cook over very low heat, covered.
3
Once the livers have finished bleeding, add the purée, stir it in, then add the hot water, pepper, and salt (after tasting the sauce, since it already contains salted pork), along with the bay leaf.
4
Cover the pot and let it simmer for 45 minutes.
5
Serve with pasta or steamed potatoes.