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450 g/1 lb rump steak, cut into four thin slices
50 g/2 oz lean bacon, rinded and finely chopped
50 g/2 oz/0.5 cup shredded (chopped) suet
100 g/4 oz/2 cups fresh breadcrumbs
30 ml/2 tbsp chopped parsley
2.5 ml/0.5 tsp dried mixed herbs
A pinch of grated lemon rind
Salt and freshly ground black pepper
1 egg, beaten
25 g/1 oz/0.25 cup plain (all-purpose) flour
25 g/1 oz lard (shortening) or vegetable fat
1 onion, sliced
600 ml/1 pt/2.5 cups Beef Stock
15 ml/1 tbsp tomato ketchup (catsup)
1 carrot, sliced
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Method :
Beat the steak slices flat and leave to stand for 30 minutes. Mix together
the bacon, suet, breadcrumbs,
parsley, herbs and lemon rind and season to taste. Bind together to a
stuffing with the egg. Divide the stuffing equally between the steak
slices, roll up the slices round the stuffing and tie with string or
secure with cocktail sticks (toothpicks). Season the flour with salt and
pepper and dust the rolls with the flour, shaking off any excess. Heat the
lard or vegetable fat in a frying pan (skillet) and fry (saute) the beef
olives until browned on all sides. Transfer to a casserole dish (Dutch
oven) and keep warm.
Add the onion to the pan and fry until browned, then add to the beef. Stir
the remaining flour into the pan and brown for 1 minute, stirring well to
scrape up the meat juices. Mix in the stock and ketchup, stirring
thoroughly, then pour over the beef in the casserole, add the carrot and
season to taste. Cover and cook in a preheated oven at 160°C/325°F/gas
mark 3 for 2 hours until tender. |