An attractive way to make meat go further is to cut into thin slices, roll each around a stuffing and braise the rolls creating a tender meat parcel as well as a delicious gravy. These little meat parcels go by many names: Paupiettes in France, Rollini or Rollatini in Italy, Rouladen in Germany, Blind Finches in Netherlands or Veal Birds in Britain. This recipe though originally intended for veal is just as tasty with use of easily accessible grass fed belted galloway beef.

2 lbs grass fed beef roast (bottom round, top round or rump), cut into thin ½” slices
1 ½ c finely diced dry bread crumbs
2 tbsp butter, melted
3 tbsp finely chopped onion
1 tsp crumbled dried sage or poultry seasoning
¼ tsp salt
1 small egg, whisked
1 tsp water or beef stock
1/3 c butter
½ c water or beef stock
3 tbsp butter
½-1c beef stock
½ c-1c heavy cream
Fresh parsley, chopped fine

Pound each beef slice with a meat mallet till approx. ¼” thick and about double in size. Sprinkle meat slices with salt & pepper. In a small bowl combine bread, melted butter, onion, seasoning add egg and water to moisten. On each beef slice top with a tablespoon of stuffing, roll each up in a jelly roll style. Tie each up with butchers twine to keep together. Sprinkle tops with salt & pepper. Dredge each in flour to coat.

In a large skillet on med –high heat up 1/3 c butter till hot but not brown add beef rolls and brown on all sides being careful not to over-crowd pan & reduce heat if needed. Remove browned rolls and set aside on another plate when done. When all rolls are done deglaze pan with ½ c water or beef stock and return all beef rolls back to skillet. Cover lower temperature and simmer for approx. 30 min or till tender adding more liquid if necessary . Remove birds to a platter and tent to keep warm.

In hot drippings add the remaining 3 tbsp butter and 6 tbsp flour, mixing well with a whisk making sure all flour is incorporated continue whisking add ½ – 1 c beef stock continue to whisk over med-high heat till boiling, boil for 1-2 min. add heavy cream to thin down to make a rich gravy. Add birds back to gravy to heat through & coat, pour onto a serving platter and sprinkle with finely chopped parsley, serve.