Stuffed Steak Roll




2 lb rump steak

2 Onions finely chopped

4 oz fresh breadcrumbs

2 oz suet

1 egg beaten

1 teaspoon chopped parsley

1 teaspoon thyme

1 tomato finely chopped (optional)

3oz dripping or oil (dripping provides a better flavour)


Ask your butcher to cut he steak thickly and then wrap in clingfilm and beat it flat with a rolling pin

Sprinkle the steak with salt and pepper

To make the stuffing combine the breadcrumbs, finely chopped tomato and onions, parsley, thyme and suet salt and pepper to taste.

With the beaten egg bind the mixture together

Spread the mixture evenly over the steak and then roll it and tie it securely.

Wrap the steak in buttered greaseproof paper and place in an oven proof dish with the oil or dripping

Cook on a high heat until the fat is very hot them turn the oven to medium and cook for 1 hour basting frequently.

Remove ties before serving

You can use the liquid to make a tasty meaty gravy



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{September 1, 2011} {Tags: }