Ingredients
Stuffing
- 2 cups (160 g) fresh white breadcrumbs
- ⅓ cup (20 g) chopped fresh parsley
- ½ teaspoon grated lemon rind
- pinch nutmeg
- 1 egg, lightly beaten
- 1 tablespoon dry white wine
- 4 slices skirt steak, halved
- 50 g butter
Sauce
- 185 g mushrooms
- 2 cloves garlic, crushed
- 1 red onion, chopped
- 2 cups (500 ml) beef stock
- 1 tablespoon plain flour
- 20 g butter
- ¼ cup (15 g) finely chopped fresh parsley
Method
1. Preheat the oven to warm l60°C (315°F/ Gas 2–3). Put the breadcrumbs, parsley, lemon rind and nutmeg in a bowl. Mix in the egg and wine with a fork. Season well.
2. Lay each piece of meat between two sheets of plastic wrap and pound with a rolling pin to about 16 × 14 cm. Divide the stuffing among the meat pieces, shape into a sausage, then roll the meat into a parcel. Tuck in the ends and tie with string. Repeat with the remaining meat.
3. Heat the butter in a 2.5 litre flameproof casserole. Brown the beef parcels for 2–3 minutes. Remove. Finely chop the mushrooms and add to the casserole with the garlic and onion. Cook, stirring, for 5 minutes, or until softened. Add the stock and stir for 1–2 minutes. Arrange the beef olives in the casserole in a single layer. Bake for 1 hour, or until tender.
4. Remove the string from the beef. Cover and set aside. Combine the flour and butter in a bowl to form a paste. Return the casserole to the stove top and gradually whisk in the paste. Stir until the sauce boils and thickens. Return the beef olives to the casserole and reheat gently on the stove top. Cut the beef olives into 3–4 slices and top with the sauce and parsley.
