Rolled Beef with Mushroom Filling recipe
information
470 calories per serving
ingredients
1 large thin slice chuck steak (1 kg (2 1/4 lb)
225 g (8 oz) button mushrooms
100 g (4 oz) rindless streaky bacon
3 tablespoons oil
1 onion
1/2 teaspoon dried thyme
salt and freshly milled black pepper
1 teaspoon mustard
250 ml (8 fl oz) hot meat stock
150 ml (1/4 pint) cream
1 teaspoon cornflour
225 g (8 oz) button mushrooms
100 g (4 oz) rindless streaky bacon
3 tablespoons oil
1 onion
1/2 teaspoon dried thyme
salt and freshly milled black pepper
1 teaspoon mustard
250 ml (8 fl oz) hot meat stock
150 ml (1/4 pint) cream
1 teaspoon cornflour
method
1. Press the steak to flatten it. Trim and very finely slice the mushrooms. Dice the bacon and fry in 1 teaspoon oil until crisp, add the mushrooms and cook for a further 3 minutes, then keep until required.
2. Finely chop the onion, mix with the thyme, salt, mustard, pepper and 1 teaspoon oil and spread over the meat. Cover the meat with three-quarters of the mushroom and bacon mixture, roll up the meat and secure it with cooking twine.
3. Heat the remaining oil in a large saucepan and brown the meat roll all over. Add about half the stock. Cover the pan and simmer for 1 - 1 1/4 hours, adding more stock as required and turning the meat from time to time.
4. Five minutes before the end of the cooking time add the remaining mushrooms and bacon and the cream. Thicken the sauce with the cornflour dissolved in a little water.
Serve with: Spatzle, or noodles and a salad.
2. Finely chop the onion, mix with the thyme, salt, mustard, pepper and 1 teaspoon oil and spread over the meat. Cover the meat with three-quarters of the mushroom and bacon mixture, roll up the meat and secure it with cooking twine.
3. Heat the remaining oil in a large saucepan and brown the meat roll all over. Add about half the stock. Cover the pan and simmer for 1 - 1 1/4 hours, adding more stock as required and turning the meat from time to time.
4. Five minutes before the end of the cooking time add the remaining mushrooms and bacon and the cream. Thicken the sauce with the cornflour dissolved in a little water.
Serve with: Spatzle, or noodles and a salad.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
