5 stars - based on 1 reviews
- 3 (200g) bacon rashers, chopped finely
- 1 large (200g) brown onion, chopped finely
- 2 cloves garlic, chopped finely
- 200g button mushrooms, chopped finely
- 2 teaspoons fresh thyme leaves
- 20g butter
- 1 1/2 cups (105g) stale breadcrumbs
- 4 (800g) rump steaks (1cm thick slices)
- 1 tablespoon olive oil
- 1 cup (250ml) beef stock
- 2 teaspoons plain flour
1. Cook bacon in a large non-stick frying pan over medium-high heat until fat melts. Add onion, garlic, mushrooms and thyme; cook, stirring, until onion is softened, but not coloured. Add the butter to the pan,
stir until melted; stir in the breadcrumbs. Season to taste with salt and freshly ground black pepper. Remove from the pan; wipe out the pan with absorbent paper.
2. Trim the excess fat from the steaks. Pound the steaks until 5mm thick; cut each one in half crossways (not lengthways).
3. Place 1/8 of the stuffing along the cut edge of a piece of steak. Fold ends over and roll steak up. Secure with toothpicks. Repeat with remaining steak and stuffing.
4. Heat the same pan; add oil and beef rolls; cook until well browned all over. Wipe out any excess oil from the pan. Add stock to the pan; reduce the heat and simmer, covered, for about 2 minutes or until cooked as desired. Remove beef rolls from the pan; cover to keep warm.
5. Stir flour and a little water in a small bowl or cup until a smooth paste. Add a spoonful of the hot stock, stir well. Stir paste into stock in pan; cook, stirring, until mixture boils. Simmer, uncovered, until thickened slightly.
6. Serve the beef and the sauce with mashed potatoes and baby spinach leaves, if desired.
Uncooked rolls suitable to freeze. Not suitable to microwave.