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Meat, South and mountains

French beef paupiettes with small pasta shells

French beef paupiettes are thin beef slices rolled around a bacon and garlic filling, simmered in tomato sauce and served with small pasta shells. This easy recipe serves 4, takes about 1 hour 30 minutes, and costs €3.60 per person. The key to success is tying the rolls tightly and letting them simmer gently so the meat stays tender.

Tonight, beef paupiettes, little beef bundles stuffed with bacon and garlic, simmered in tomato sauce, with small pasta shells.

French beef paupiettes with small pasta shells
Total time
1 h 30
Difficulty
Easy
Cost per person
€3.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Despite the odd name, this is a simple family dish, thin slices of beef rolled around a garlicky, parsley flecked filling, with bits of bacon tucked inside for richness. A long simmer in tomato sauce turns slightly tough cuts into fork tender bites. The pasta shells soak up the sauce and round out the plate without competing with the meat.

This is the kind of dish to plan for a Sunday when you have time to let it simmer, or for a quiet weeknight since the cooking needs almost no attention once it starts. Kids tend to like the soft texture of the meat and the pasta on the side, and leftovers reheated the next day are often even better.

The ingredients

4 people

Butcher

  • Thin beef slices (rumsteck) 8 slices
  • Sausage meat 250 g
  • Bacon bits 100 g

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 4 sprigs
  • Onions 2

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wineoften in the pantry 15 cl
  • Small pasta shellsoften in the pantry 320 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Mix the sausage meat with the chopped garlic and parsley, salt and pepper.

    Wet your hands so the filling doesn't stick.

  2. Place a spoonful of filling and a few bacon bits on each beef slice, roll it up and tie it.

    Flatten the slice between two sheets of parchment paper so it stays tender.

  3. Brown the paupiettes in a Dutch oven with the oil, then set them aside and cook the onions. 10 min

    Turn them gently with tongs.

  4. Deglaze with the white wine, add the tomatoes, return the paupiettes to the pot, cover and simmer over low heat. 1 h

    The sauce should just barely simmer, the meat stays tender that way.

  5. Cook the pasta shells in salted water, drain and serve with the paupiettes. 9 min

    Save a bit of the pasta cooking water to loosen the sauce if needed.

Our tips to get it right

  • Pick thin, wide slices of beef, they roll more easily without tearing.
  • Don't overstuff each roll, the filling needs room to stay contained while it cooks.
  • Keep the pot covered and the heat very low, a hard boil toughens the meat instead of tenderizing it.

The variations

  • Swap the rumsteck for flank steak or a fattier cut, both stay tender after a long simmer.
  • For a meatless version, use blanched large cabbage leaves instead of the beef slices and keep the same sausage meat filling.
  • To save time, roll and tie the paupiettes the day before, then just start the cooking in the evening, the dish only gets better for it.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce
  • A glass of the same white wine

Storage

The paupiettes keep for 2 to 3 days in the fridge in a sealed container, best stored separately from the pasta. They freeze well in their sauce for up to 2 months. Reheat gently in a saucepan, adding a splash of water or broth if the sauce has thickened too much.

Questions about this dish

Can you make beef paupiettes ahead of time?

Yes, you can roll and tie them the day before and keep them in the fridge. Start the cooking the next day, the filling will taste even better after resting.

How do you keep the filling from leaking out while cooking?

Tie each roll tightly with kitchen string or secure it with a toothpick, that's the key step. Also avoid overstuffing so the roll has room to hold together.

Can you substitute the sausage meat filling?

You can use seasoned ground veal or ground pork instead of sausage meat. The flavor will be slightly less rich but the texture stays close.

Do beef paupiettes freeze well?

Yes, they freeze very well in their tomato sauce, for up to 2 months. Thaw in the fridge overnight, then reheat gently in a saucepan.

How long does it take to make French beef paupiettes stuffed with bacon and garlic, served with small pasta shells?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in French beef paupiettes stuffed with bacon and garlic, served with small pasta shells?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does French beef paupiettes stuffed with bacon and garlic, served with small pasta shells cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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