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Ingredients
- 1 1/2 lb bottom round trimmed
- 3 x yellow onions diced small
- 3 lrg carrots peeled, diced
- 3 x celery stalks diced small
- 3 Tbsp. chopped garlic
- 1 lb grnd chicken Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. dry bread crumbs
- 1 x egg beaten
- 4 x dill pickles
- 2 Tbsp. extra virgin olive oil
- 1 bn parsley minced
- 3 c. red wine
- 1 c. port wine Fresh thyme to taste
- 1 c. veal stock
- 2 c. Chicken Stock (see recipe)
- 4 Tbsp. butter
Directions
- Flatten the beef round with a cleaver, or possibly meat pounder to 1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the grnd chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly.
- Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add in the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or possibly squeeze the chicken farce out of the sides.
- Season the outside of the beef roulade with salt and pepper. Tie with butchers string in 5 or possibly 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off.
- Sear the beef in a smoking warm saute/fry pan in extra virgin olive oil till all sides are a dark brown color. Remove from the pan and keep in a hot place.
- In the same pan, add in the other half of the vegetables and cook for 3 min, when the vegetables are golden deglaze with wines and add in the fresh thyme. Bring this mix to a boil and add in the beef and reduce the heat. Cover with either the lid or possibly foil and cook for 20 min. Remove the foil and add in the veal stock and Chicken Stock.
- Bring to a boil and turn the meat, so which the other side of the meat is in the liquid. Cook for 10 more min on a medium flame. Cook this mix till the internal temperature reads 165 degrees. The chicken must read 165 degrees or possibly you risk the chance of possible bacteria. If too much of the liquid evaporates add in a little more chicken stock.
- Remove the meat from the pan and let rest for 10 min prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add in butter to the vegetable mix and swirl to heat. Spoon the vegetable mix over the meat and serve with minced parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 894g | |
| Recipe makes 4 servings | |
| Calories 888 | |
| Calories from Fat 361 | 41% |
| Total Fat 40.51g | 51% |
| Saturated Fat 16.67g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 777mg | 32% |
| Potassium 1448mg | 41% |
| Total Carbs 38.53g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 12.73g | 8% |
| Protein 44.0g | 70% |
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