Headless Larks

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Here is a traditional recipe for *Headless Larks*, a delicious dish from Provençal cuisine: ## Headless Larks Recipe ### Ingredients: - 8 thin slices of beef (chuck, topside, or flank steak) - 8 thin slices of bacon - 2 onions - 2 cloves of garlic - 1 bouquet garni (thyme, bay leaf, parsley) - 1 can of peeled tomatoes (400 g) - 1 glass of red wine - 1 stock cube (beef or vegetable) - Salt and pepper - Olive oil - Kitchen twine ### Instructions: #### Preparing the rolls: - Place a slice of bacon on each slice of beef. - Peel and finely chop the onions and garlic. - Add a little of this mixture to each slice of beef and roll them up tightly. - Tie each roll with kitchen twine to keep its shape. #### Cooking the headless larks: - Heat olive oil in a Dutch oven or casserole dish and brown the rolls on all sides until nicely golden. - Remove the rolls from the pot and set aside. - In the same pot, add the remaining onions and garlic and sauté until translucent. #### Preparing the sauce: - Add the peeled tomatoes, red wine, and stock cube to the pot. - Return the rolls to the pot, add the bouquet garni, and season with salt and pepper. - Cover and simmer over low heat for approximately 1½ to 2 hours, until the meat is tender. #### Serving: - Serve the headless larks piping hot, accompanied by pasta, rice, or potatoes. There you have it—your headless larks are ready to enjoy! Bon appétit!