750 g (1 1/2 lb) topside steak, thinly sliced
2 tablespoons butter
1 small onion, finely chopped
1/2 cup sliced muchrooms
1 cup stock
salt and pepper
beurre manie
2 tablespoons butter
1 small onion, finely chopped
1/2 cup sliced muchrooms
1 cup stock
salt and pepper
beurre manie
for the Mushroom stuffing
2 tablespoons chopped spring onion
2 tablespoons butter
1/2 cup chopped mushrooms
2 teaspoons lemon juice
1 1/2 cups soft breadcrumbs
1 tablespoon chopped parsley
salt and pepper to taste
1 egg, beaten
2 tablespoons butter
1/2 cup chopped mushrooms
2 teaspoons lemon juice
1 1/2 cups soft breadcrumbs
1 tablespoon chopped parsley
salt and pepper to taste
1 egg, beaten
method
1. Flatten steaks and cut into 4 large or 8 small pieces.
2. Spread with stuffing (see below), roll up and secure with cocktail sticks or white string.
3. Heat butter in a pan and brown rolls. Remove.
4. Add onion to pan and saute until soft, add mushrooms and cook 5 minutes.
5. Stir in stock and season to taste.
6. Return rolls to pan, cover and simmer gently for about 1 1/2 hours until tender.
7. Place rolls on a heated platter and remove cocktail sticks or string.
8. Thicken liquid with beurre manie. Pour over rolls and serve.
2. Combine with remaining ingredients, binding with beaten egg.
2. Spread with stuffing (see below), roll up and secure with cocktail sticks or white string.
3. Heat butter in a pan and brown rolls. Remove.
4. Add onion to pan and saute until soft, add mushrooms and cook 5 minutes.
5. Stir in stock and season to taste.
6. Return rolls to pan, cover and simmer gently for about 1 1/2 hours until tender.
7. Place rolls on a heated platter and remove cocktail sticks or string.
8. Thicken liquid with beurre manie. Pour over rolls and serve.
for the Mushroom stuffing
1. Saute spring onion in butter until soft, add mushrooms and lemon juice and cook 2 minutes.2. Combine with remaining ingredients, binding with beaten egg.
serving amount
serves: 4
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