Braised Beef and mushroom parcels with onion gravy
‘Braise’ yourself for a real meat treat! Or in other words tasty stuffing wrapped in tender rolls of Northern Ireland Farm Quality Assured braising steak and served with a rich gravy. To say these parcels are packed with flavour is an understatement!
Prep Time 40 mins
Cooking Time 1.5 hours
Oven temperature 150ºC/300ºf/Gas2
Always wash your hands after handling raw meat
- 800g Northern Ireland Farm Quality Assured braising steak (two large slices)
- 1 tablespoon of olive oil
- 1 medium onion
- 4 rashers streaky bacon
- 100g mushrooms, cleaned and sliced
- 4 good quality thick pork sausages, skin removed
- 200g fresh breadcrumbs
- 1 tsp of yellow mustard
- 2 tsp freshly chopped parsley
- 1 onion, sliced
- 1 tbsp. of plain flour
- 570 ml (1 pint) beef stock
- 1 glass of red wine
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 greaseproof 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.
Serve with baby onions, potatoes, carrots and peas.