Stuffed Beef Rolls with Red Wine Sauce
Ingredients:
- 4 x 100g (4oz) slices of lean topside of beef- 2 tbsp Donegal Rapeseed Oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, diced
- 600ml (1 pint) beef stock
- 250ml (9fl oz) red wine
- 1 tbsp tomato purée
- 2 fresh thyme sprigs, plus extra sprigs to garnish
- 1 bay leaf
- creamy mashed potatoes, to serve (optional)
FOR THE STUFFING:
- 1 tbsp Donegal Rapeseed Oil
- 1 onion, finely chopped
- 2 tsp fresh thyme leaves
- 2 parsnips, finely grated
- pinch of mild curry powder
- 3 tbsp fresh white breadcrumbs
- sea salt and freshly ground black pepper
Instructions
1 Preheat the oven to 180°C (350°F/gas mark 4).
2 First make the stuffing. Heat the oil in a sauté pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.
3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sauté the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purée, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1½ hours, until the beef rolls are meltingly tender. Season to taste.
4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.
