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Rolled Beef with Mushroom Filling

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

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.

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