924. BEEF OLIVES with BACON STUFFING

serves 4


1 lb rump steak, cut into four thin slices
2 oz lean bacon, rinded and finely chopped
1/2 cup shredded (chopped) suet
2 cups fresh breadcrumbs
2 tablespoons chopped parsley
1/2 teaspoon dried mixed herbs
pinch of grated lemon rind
salt and freshly ground black pepper
1 egg, beaten
1/4 cup plain (all-purpose) flour
1 oz lard (shortening) or vegetable fat
1 onion, sliced
2 1/2 cups beef stock
1 tablespoon tomato ketchup
1 carrot, sliced

Beat the steak slices flat and leave to stand for 30 minutes. Mix together the bacon, suet, breadcrumbs, parsley, herbs and lemon rind and season to taste. Bind together to a stuffing with the egg. Divide the stuffing equally between the steak slices, roll up the slices round the stuffing and tie with string or secure with cocktail sticks (toothpicks). Season the flour with salt and pepper and dust the rolls with the flour, shaking off any excess. Heat the lard or vegetable fat in a frying pan (skillet) and fry (saute) the beef olives until browned on all sides. Transfer to a casserole dish (Dutch oven) and keep warm.

Add the onion to the pan and fry until browned, then add to the beef. Stir the remaining flour into the pan and brown for 1 minute, stirring well to scrape up the meat juices. Mix in the stock and ketchup, stirring thoroughly, then pour over the beef in the casserole, add the carrot and season to taste. Cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 2 hours until tender.


courtesy of: Asian Online Recipes