Your privacy is important to us.
This website uses cookies to help deliver its services. By using this website, you agree to the use of cookies as outlined in our Privacy Policy.
Serves: 4
Oven Temp: 150ºC/Gas Mark 2Method
- 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
