12 thin slices topside
1 tsp salt
freshly ground black pepper to taste
1 tbls (15 g) 1/2 oz butter
1 tbsp cooking oil
2 onions, sliced
2 cloves garlic, crushed
345 ml (11 fl oz) meat stock
1 tbsp plain flour (All purpose)
1 tsp salt
freshly ground black pepper to taste
1 tbls (15 g) 1/2 oz butter
1 tbsp cooking oil
2 onions, sliced
2 cloves garlic, crushed
345 ml (11 fl oz) meat stock
1 tbsp plain flour (All purpose)
for the spinach stuffing
250 g (8 oz) fresh spinach, stalks removed, blanched and chopped
6 spring onions, chopped
2 cloves garlic, crushed
1 tbls (15 g) 1/2 oz butter
pinch grated nutmeg
3 tbsp curd cheese
4 tsp dried or 3 tbsp chopped fresh
parsley
6 spring onions, chopped
2 cloves garlic, crushed
1 tbls (15 g) 1/2 oz butter
pinch grated nutmeg
3 tbsp curd cheese
4 tsp dried or 3 tbsp chopped fresh
parsley
method
1. Place meat between two layers of cling film and flatten slightly with the palm of the hand.
2. Season meat with half the salt and pepper.
3. Spoon a little stuffing of your choice onto each meat slice, then roll up and secure with string or a cocktail stick.
4. Brown meat in heated butter and cooking oil. Add onion and garlic and saute until onion is translucent.
5. Add heated meat stock and simmer for 1 to 1 1/2 hours or until meat is tender.
6. Thicken sauce with a flour and water paste.
7. Remove string or cocktail sticks and serve.
2. Season meat with half the salt and pepper.
3. Spoon a little stuffing of your choice onto each meat slice, then roll up and secure with string or a cocktail stick.
4. Brown meat in heated butter and cooking oil. Add onion and garlic and saute until onion is translucent.
5. Add heated meat stock and simmer for 1 to 1 1/2 hours or until meat is tender.
6. Thicken sauce with a flour and water paste.
7. Remove string or cocktail sticks and serve.
serving amount
serves 6
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