| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 85 |
g |
White breadcrumbs; (3oz) |
| 40 |
g |
Suet; (1 1/2oz) |
| 90 |
ml |
Fresh parsley; finely chopped |
|
|
; (6tbsp) |
|
|
Grated zest of 1 lemon |
| 115 |
g |
Canned Bridge House Peeled Chestnuts; roughly chopped |
| 8 |
|
Salad onions; trimmed and finely |
|
|
; chopped |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Eggs; (medium), beaten |
| 1 |
|
250 g pack Aberdeen Angus pre-cut |
|
|
; sandwich steaks |
| 4 |
sl |
Waitrose Brunswick Smoked Ham; cut in half |
|
|
; widthways |
| 350 |
g |
Onions; sliced (12oz) |
| 30 |
ml |
Olive oil; (2tbsp) |
| 350 |
g |
Mushrooms; sliced (12oz) |
| 5 |
ml |
Brown sugar; (1tsp) |
| 30 |
ml |
Plain flour; (2tbsp) |
| 150 |
ml |
Guinness; ( 1/4pt) |
| 1/2 |
|
Waitrose Beef Stock Cube; dissolved in 150ml |
|
|
; ( 1/4pt) boiling |
|
|
; water |
INSTRUCTIONS
THE STUFFING
Stuffing: combine the breadcrumbs, suet, parsley, lemon zest,
chestnuts, salad onions and seasoning. Stir in the eggs to bind the
mixture.
Lay a piece of ham on each steak. Spread with the stuffing, roll up
and secure with a cocktail stick. Place in a casserole dish and
season.
Lightly fry the onions in the oil for 5 minutes. Add the mushrooms
and fry for a further 3 minutes. Stir in the sugar then the flour and
cook for 1 minute. Add the Guinness and the stock and bring to the
boil, stirring.
Pour over the meat. Cover and cook in a preheated oven 180ºC, 350ºF,
gas mark 4 for 2 hours, turning the meat occasionally.
Remove the cocktail sticks and serve the beef olives with
mustard-flavoured mashed potato and vegetables.
Converted by MC_Buster.
NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside. The
cattle are reared on selected farms using the highest standards of
animal husbandry.
Converted by MM_Buster v2.0l.
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