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4
25 g
1
1
40 g
50 g
25 g
15 ml
2.5 ml
40 g
Sauce :
1
1
25 g
150 ml
275 ml
40 g
Garnish :
15 ml |
thin slices topside of beef (approx 100 g
or 4 oz each)
margarine
small onion, finely chopped
clove garlic, crushed
seedless raisins, chopped
whole meal bread crumbs
bran
chopped parsley
mixed spice
whole meal flour
salt and ground black pepper
vegetable oil
medium sized onion, finely chopped
bran
brown stock
brown ale
raisins
chopped parsley |
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Method :
Beat the beef slices between 2
sheets of greaseproof paper until really thin and cut each slice in
half. Melt the margarine in a pan and fry
the onion and garlic over moderate heat for 3-4 minutes, stirring
occasionally, until soft but not colored. Tip mixture into a bowl and stir in
the raisins, bread crumbs, bran, parsley and spice. Season with salt and pepper and
mash with a fork. Spread over the beef slices, pat
down firmly and roll up each slice. Swiss roll fashion. Tie with thin string or twine, or
secure with wooden cocktail sticks. Toss in flour to coat thoroughly.
Heat the oven to 170oC
(325oF), Gas 3. To make the sauce, heat the oil in
a frying pan and fry the meat rolls, turning occasionally, until
evenly brown. Transfer to an ovenproof casserole. Fry the onion and garlic in the fat
remaining in the pan for 3-4 minutes, stirring occasionally. Add any remaining flour and the
bran and stir well. Gradually stir in the stock and
ale, add the raisins, season with salt and pepper and bring to the
boil, stirring. Pour over the meat rolls, cover and
bake for 2 hours. Remove the string or cocktail
sticks. Sprinkle with parsley and serve
hot.
Serves 4
Per Serving :
425 calories, 21 g fat, 9 g fiber.
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