Serves: 4
Oven Temp: 150ºC/Gas Mark 2
Method
- Heat the olive oil in a large saucepan and fry the onion until soft, and then add the bacon and fry until crisp. Lastly add the mushrooms and cook until golden.
- Let this mixture cool down in a large bowl and then add the sausage meat, breadcrumbs, mustard, parsley, salt and pepper and mix really well.
- Place the meat between several sheets of grease-proof paper and beat out with a meat mallet and divide the stuffing equally between the pieces. Roll the beef up like a Swiss roll and secure with string or cocktail sticks.
- Cut each roll of meat into four, you should now have 8 beef parcels, place them into a large earthenware dish.
- Meanwhile make the gravy. Fry the onion in a little olive oil until soft, stir in the flour and mix vigorously until you have a paste, then gradually add the beef stock and red wine, whisking all the time until you have a smooth gravy. Pour this over the beef parcels, cover with a lid and braise in the oven for 1 ½ hours.
- To serve: Serve with baby onions, potatoes, carrots and peas.
Ingredients
- 800 g Northern Ireland Farm Quality Assured braising steak (two large slices)
For the stuffing:
- 1 tbsp Olive oil
- 1 Medium onion
- 4 Rashers streaky bacon
- 100 g Mushrooms cleaned and sliced
- 4 Good quality thick pork sausages skin removed
- 200 g Fresh breadcrumbs
- 1 tsp Yellow mustard
- 2 tsp Freshly chopped parsley
For the gravy:
- 1 Onion sliced
- 1 tbsp Plain flour
- 570 ml (1pint) Beef stock
- 1 glass Red wine