Juicy rolls of succulent beef, wrapped round a herby filling and braised slowly in a well-seasoned stock.
75 g (3 oz) streaky bacon rashers, rinded and finely chopped
1 small onion, skinned and chopped
10 ml (2 tsp) chopped fresh parsley
100 g (4 oz) fresh breadcrumbs
50 g (2 oz) shredded beef suet
1.25 ml (1.25 tsp) dried mixed herbs
1 egg, size 6
1 lemon
salt and pepper
8 thin slices topside beef, weighing about 700 g (1 1/2 lb)
15 ml (1 tbsp) prepared English mustard
45 ml (3 tbsp) seasoned flour
25 g (1 oz) butter
30 ml (2 tbsp) vegetable oil
450 ml (3/4 pint) beef stock
2 medium onions, skinned and sliced
1. Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated rind of 1/2 of the lemon and 5 ml (1 tsp) juice and season.
2. Put the meat between greaseproof paper and beat out with a meat mallet or rolling pin.
3. Spread mustard thinly over the meat, then divide stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in seasoned flour.
4. Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit. Brown them well, then remove from the pan.
5. Stir the remaining seasoned flour into the pan residue and brown lightly. Gradually stir in stock and bring to boil. Season to taste, then return meat to pan.
6. Scatter the onions over the meat. Cover and bake at 170°C (325°F) mark 3 for 1 1/2 hours or until tender.
