French Veal Paupiette By Comfort Food Recipes

French Veal Paupiette

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.

6 Advanced
2 Moderate

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.

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