4 medium slices chuck steak
1 onion
1 clove garlic
1/2 leek bouquet garni
4 thin slices lean uncooked ham (25 g (1 oz) each)
1/4 teaspoon dried marjoram
1/4 teaspoon dried lovage
salt and freshly milled black pepper
2 tablespoons oil
450 ml (3/4 pint) hot meat stock
1 onion
1 clove garlic
1/2 leek bouquet garni
4 thin slices lean uncooked ham (25 g (1 oz) each)
1/4 teaspoon dried marjoram
1/4 teaspoon dried lovage
salt and freshly milled black pepper
2 tablespoons oil
450 ml (3/4 pint) hot meat stock
method
1. Flatten each slice of steak with the ball of your hand. Finely chop the onion and garlic. Trim, wash and thinly slice the leek. Trim, wash and finely chop the herbs. Place a slice of ham on each slice of steak.
2. Mix together the onion, garlic, leek, marjoram, lovage, pepper and salt and spread the mixture over the ham. Roll up and secure the steak slices with cooking twine or wooden cocktail sticks.
3. Heat the oil in a saucepan, quickly fry the chopped herbs and brown the beef rolls. Add half the stock. Cover the pan and braise for 50-60 minutes, gradually adding the remaining stock.
Serve with: Potato Puree, and red cabbage.
2. Mix together the onion, garlic, leek, marjoram, lovage, pepper and salt and spread the mixture over the ham. Roll up and secure the steak slices with cooking twine or wooden cocktail sticks.
3. Heat the oil in a saucepan, quickly fry the chopped herbs and brown the beef rolls. Add half the stock. Cover the pan and braise for 50-60 minutes, gradually adding the remaining stock.
Serve with: Potato Puree, and red cabbage.
serving amount
serves 4
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