25 g (1 oz) butter
50 g (2 oz) bacon, rinded and chopped
50 g (2 oz) mushrooms, wiped and chopped
50 g (2 oz) shredded suet
50 g (2 oz) fresh white breadcrumbs
15 ml (1 tbsp) chopped parsley
1 egg, beaten
salt and freshly ground pepper
45 ml (3 tbsp) plain flour
8 thin slices topside of beef, 100 g (4 oz) each
30 ml (2 tbsp) vegetable oil
2 onions, skinned and sliced
600 ml (1 pint) beef stock
15 ml (1 tbsp) tomato puree
50 g (2 oz) bacon, rinded and chopped
50 g (2 oz) mushrooms, wiped and chopped
50 g (2 oz) shredded suet
50 g (2 oz) fresh white breadcrumbs
15 ml (1 tbsp) chopped parsley
1 egg, beaten
salt and freshly ground pepper
45 ml (3 tbsp) plain flour
8 thin slices topside of beef, 100 g (4 oz) each
30 ml (2 tbsp) vegetable oil
2 onions, skinned and sliced
600 ml (1 pint) beef stock
15 ml (1 tbsp) tomato puree
method
1. To make the stuffing: melt the butter in a pan and fry the bacon and mushrooms for 8 - 10 minutes until golden brown. Stir in the suet, breadcrumbs and parsley and add just enough egg to bind.
2. Add the seasoning to the flour. Spread the stuffing on to the meat slices and roll up. Secure with string and toss in the seasoned flour.
3. Heat the oil in a frying pan and fry the beef rolls for 5 minutes until lightly browned on all sides. Remove from the pan and put into an ovenproof casserole.
4. Add the onion slices to the pan, cook for 5 minutes and put into the casserole with the beef olives.
5. Add the remaining flour to the pan and cook for 1 minute. Stir in the stock and tomato puree and bring to the boil. Pour over the beef olives. Cover and cook in the oven at 180°C (350°F) mark 4 for 1 1/2 hours. Remove the string before serving.
2. Add the seasoning to the flour. Spread the stuffing on to the meat slices and roll up. Secure with string and toss in the seasoned flour.
3. Heat the oil in a frying pan and fry the beef rolls for 5 minutes until lightly browned on all sides. Remove from the pan and put into an ovenproof casserole.
4. Add the onion slices to the pan, cook for 5 minutes and put into the casserole with the beef olives.
5. Add the remaining flour to the pan and cook for 1 minute. Stir in the stock and tomato puree and bring to the boil. Pour over the beef olives. Cover and cook in the oven at 180°C (350°F) mark 4 for 1 1/2 hours. Remove the string before serving.
serving amount
serves 4
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