4 slices topside of beef, 100 g (4 oz) each
salt and freshly ground pepper
2 slices cooked ham, finely chopped
75 g (3 oz) potato, peeled, finely chopped
25 g (1 oz) butter
100 g (4 oz) onions, peeled and chopped
2 small carrots, peeled and thinly sliced
1/2 turnip, peeled and thinly sliced
1 stick celery, trimmed and thinly sliced
1 small leek, trimmed and sliced
5 whole black peppercorns
1/2 bay leaf
5 whole allspice
30 ml (2 tbsp) soured cream
salt and freshly ground pepper
2 slices cooked ham, finely chopped
75 g (3 oz) potato, peeled, finely chopped
25 g (1 oz) butter
100 g (4 oz) onions, peeled and chopped
2 small carrots, peeled and thinly sliced
1/2 turnip, peeled and thinly sliced
1 stick celery, trimmed and thinly sliced
1 small leek, trimmed and sliced
5 whole black peppercorns
1/2 bay leaf
5 whole allspice
30 ml (2 tbsp) soured cream
method
1. Beat out the slices of beef until fairly thin. Season the ham and potato and divide between the slices of beef. Roll up and secure with cotton.
2. Melt the butter and fry the onions lightly, add the remaining vegetables, season and turn together. Place as a bed in a casserole which is just large enough to take the rolls in a single layer.
3. If necessary add a little more butter to the pan and well brown the roulades on all sides. Arrange over the vegetables. Tie the peppercorns, bay leaf and allspice in muslin and tuck the bag into the vegetables. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 1/2 hours or until the beef is fork tender.
4. To serve, remove the cotton and discard with the spices. Arrange the roulades in a hot dish and keep warm. Quickly pass the vegetables and juices through a sieve or puree in a blender. Heat through with soured cream, adjust the seasoning and pour over the meat.
2. Melt the butter and fry the onions lightly, add the remaining vegetables, season and turn together. Place as a bed in a casserole which is just large enough to take the rolls in a single layer.
3. If necessary add a little more butter to the pan and well brown the roulades on all sides. Arrange over the vegetables. Tie the peppercorns, bay leaf and allspice in muslin and tuck the bag into the vegetables. Cover and cook in the oven at 170°C (325°F) mark 3 for 1 1/2 hours or until the beef is fork tender.
4. To serve, remove the cotton and discard with the spices. Arrange the roulades in a hot dish and keep warm. Quickly pass the vegetables and juices through a sieve or puree in a blender. Heat through with soured cream, adjust the seasoning and pour over the meat.
serving amount
serves 4
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