| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
M& |
2 |
servings |
INGREDIENTS
| 4 |
|
75 g; (3oz)Thin slices of |
|
|
; beef topside |
| 85 |
g |
Diced mushrooms; (3oz) |
| 300 |
ml |
Red wine; (1/2 pt) |
| 115 |
g |
Lean pork mince; (4oz) |
| 2 |
tb |
Soft white or brown |
|
|
Breadcrumbs |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Chopped fresh basil |
| 115 |
g |
Carrots; cut into 1cm slices |
|
|
; (4oz) |
| 115 |
g |
Onion; sliced (4oz) |
| 2 |
|
Garlic Cloves; crushed |
| 300 |
ml |
Tinned chopped plum tomatoes; (1/2 pt) |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
INSTRUCTIONS
1 Preheat the oven: 180°C/360°F/Gas Mark 4
2 Simmer the diced mushrooms with 100ml of red wine until no liquid
remains. Leave to cool.
3 Mix together the pork, breadcrumbs, parsley, basil and cooked mushrooms.
Season and divide into 4 equal portions, then place on the 4 slices of
beef. Roll up neatly so the stuffing is completely enclosed. Secure with
cocktail sticks.
4 Dry fry the beef olives in a non-stick pan until they change colour.
Transfer to an ovenproof casserole dish. Add the carrots, onions and garlic
to the pan and dry fry for a couple of minutes. Pour the remaining red wine
over the vegetables and bring to the boil. Cook until half the wine has
evaporated. Add the tinned tomatoes, return to the boil and pour over the
meat. Cover the casserole dish and cook for 2 hours until tender.
5 Transfer the beef olives to a hot serving dish and remove the cocktail
sticks. Keep hot. Check the seasoning of the sauce and pour over the meat.
Sprinkle with chopped parsley and serve with vegetables of your choice.
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