If you’re looking to recreate a traditional French meal, this Veal Paupiette recipe is perfect. Combining tender veal, flavorful stuffing, and a rich creamy sauce, this dish will impress your family and guests. Follow the step-by-step guide below for an authentic taste of French cuisine.
Ingredients:
For the Stuffing (Step 1):
- 1 kg (2.2 lbs) ground meat (beef or veal)
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seeds
- Salt, to taste
- A handful of fresh cilantro, chopped
- 8 thin veal cutlets (or chicken if preferred)
- Caul fat or thin strips of fat for wrapping
- Cooking twine for tying
For the Sauce (Step 2):
- 1 medium onion or 2 shallots, finely diced
- 400g (14 oz) mushrooms (brown or white), sliced
- 200g (1 cup) butter
- Brown stock or veal stock, for deglazing (approx. 1 cup)
- 300ml (1¼ cup) heavy cream
- 1 tablespoon butter
- Optional: red wine or balsamic vinegar for deglazing
Staps:
Step 1: Preparing the Paupiette
Prepare the stuffing:
- In a large bowl, mix the ground meat with paprika, cumin, ground coriander, salt, and chopped fresh cilantro. Mix thoroughly until well combined.
Assemble the paupiettes:
- Place a thin veal cutlet on a clean surface and fill the center with a spoonful of the meat stuffing.
- Roll the cutlet into a ball and wrap a strip of caul fat around it to secure the filling.
- Tie the ball with cooking twine to hold its shape.
- Place the prepared paupiettes in the refrigerator to firm up before cooking.
Step 2: Cooking the Paupiette and Preparing the Sauce
Prepare the vegetables:
- Finely dice the onion or shallots.
- Slice the mushrooms into thin pieces.
Sear the paupiettes:
- In a heavy-bottomed pot, melt 200g (1 cup) of butter.
- Add the diced onion and sauté until soft and translucent.
- Place the paupiettes in the pot and sear them on all sides until golden brown.
- Once browned, remove the paupiettes from the pot and set aside.
Make the sauce:
- Add the sliced mushrooms to the same pot and sauté until they release their moisture and start to brown.
- Deglaze the pot with brown stock or veal stock, scraping up any browned bits from the bottom. Optionally, you can add a splash of red wine or balsamic vinegar for extra depth of flavor.
- Add an extra tablespoon of butter and stir to enrich the sauce.
- Return the paupiettes to the pot, cover, and let them simmer until the sauce thickens and the meat is fully cooked (about 30-40 minutes).
Finish with cream:
- Once the paupiettes are cooked, remove them from the pot and set aside.
- Stir in 300ml (1¼ cup) of heavy cream and let the sauce simmer until it thickens to your desired consistency.
Serve:
- Place the paupiettes on a serving plate and drizzle generously with the creamy mushroom sauce. Serve hot with mashed potatoes or a side of fresh bread.
Watch the Recipe Video:
Check out the detailed step-by-step video on my YouTube channel, “Comfort Food Recipes,” for visual guidance on how to prepare this classic French dish:
Nutritional Information per 100g:
- Protein: 15 grams
- Fat: 18 grams
- Carbohydrates: 3 grams
- Calories: 250 kcal
Pro Tip:
- For deeper flavors, marinate the ground meat mixture overnight before stuffing.
- You can substitute veal with chicken cutlets if preferred.
- Deglazing with red wine or balsamic vinegar adds a rich, tangy depth to the sauce.
Frequently Asked Questions:
Q: Can I use a different type of meat for the stuffing?
A: Yes, you can use chicken, turkey, or even a plant-based ground meat alternative for a lighter option.
Q: What side dishes pair well with Veal Paupiette?
A: This dish pairs beautifully with mashed potatoes, sautéed green beans, or a simple mixed salad.
Q: Can I prepare this dish in advance?
A: Absolutely! You can prepare the paupiettes and store them in the refrigerator. The sauce can also be made ahead and reheated before serving.
