Piquant beef roulades

Piquant beef roulades

By
From
Encyclopedia of Food and Cookery
Serves
4

This makes an interesting dinner party main course, served with buttered noodles and a fresh salad.

Ingredients

Quantity Ingredient
4 thin slices topside steak
1 garlic cloves, crushed
salt and freshly ground black pepper
250g sausage mince
1 small onion, finely chopped
1/4 teaspoon dried thyme or oregano
1 small carrot, quartered
60g butter
250ml red wine
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons parsley, chopped
or 2 tablespoons olives, sliced

Method

  1. If steaks are cut very thin, there is no need to pound them. Otherwise, place between 2 sheets of plastic wrap and flatten with a rolling pin, being careful not to tear the meat. Spread a little garlic over each steak and season with salt and pepper. Combine sausage mince with onion and thyme or oregano and spread a layer of mince over each steak. Place a slice of carrot in the middle, then roll up the steaks neatly, tucking in ends to give a good shape. Melt butter in a flameproof casserole and gently brown steak rolls on all sides. Pour in wine and tomato paste combined with the Worcestershire sauce and sugar, and cover casserole tightly with a lid or foil.
  2. Bake in a preheated moderate oven for about 1 hour, or until the roulades are very tender. Stir in parsley or sliced olives and adjust seasoning. Serve in the casserole, or transfer to a heated platter. Nice with mashed potatoes, corn bread or buttered rice instead of noodles.

Note

  • The roulades may also be cooked in a saucepan on top of the stove if desired. Choose one large enough to hold them in a single layer.
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