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Braised Beef and mushroom parcels with onion gravy

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

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.