1 1/2 lb. top round cut into thin slices
2 1/2 tsp. Dijon mustard
Salt & pepper

STUFFING:

3 oz. salt pork
1 c. diced chicken or pork
1 shallot
1 clove garlic
3 tbsp. butter
1 c. white bread crumbs
1 egg
4 tsp. parsley
1/2 tsp. thyme
5 tbsp. brandy

SAUCE:

1 lb. mixed vegetables
3 tbsp. beef drippings
1 1/4 c. beef stock
1/2 c. red wine
Bearre Manie

Pound the beef slices wafer-thin between 2 pieces of wax paper; each slice should measure about 4 square inches. Spread a little mustard over each slice; season with salt and ground pepper. Remove the rind and chop the salt pork finely. Dice the chicken or pork. Peel and finely chop the shallot or garlic.

Melt the butter in a skillet over moderate heat and cook the shallot and garlic until soft and transparent. In a mixing bowl, blend together the salt pork, chicken, shallot and garlic. Add the bread crumbs and the lightly beaten egg. Stir in the chopped thyme and parsley and season the stuffing with salt and black pepper; add the brandy. Spoon the stuffing equally on the beef slices; roll up each slice and tuck the ends over to keep the stuffing in place. Tie each paupiette securely in several places with thin string. Set the meat aside.

To make the sauce, peel and finely chop the onion, then brown it lightly over moderate heat in the lard or drippings. Wash and prepare the vegetables, then chop them finely. Add these to the onion and cook for a few minutes to brown slightly. Spoon the vegetables into a large shallow casserole and put the paupiettes on top in a single layer. Pour the stock and wine into the pan in which the vegetables were cooked, scraping up all the residue. Pour the pan juices over the meat, cover the casserole with a lid, and cook in the center of the oven, preheated to 325 degrees for 1 1/2 hours. Remove the lid after 20 minutes. Turn the meat once during cooking. Lift the paupiettes from the casserole, remove the string, and arrange the meat on a warm serving dish. Surround the paupiettes with the vegetables.