beef
serves 6
1 large ( 1kg / 21/4lb ) thin slice of chuck
steak, trimmed
225g / 8oz button mushrooms, finely sliced
120g / 4oz streaky bacon, derined and diced
45ml / 3 tbsp oil
1 onion, chopped finely
2.5ml / 1/2tsp dried thyme
salt and freshly milled black pepper
5ml / 1 tsp mustard ( English )
250ml / 8floz hot meat
stock
150ml / 1/4 pint single cream ( pouring cream )
5ml / 1tsp cornflour
Press the steak to flatten it. Fry the diced bacon in 5ml
/ 1tsp of oil until crisp, add the mushrooms and cook for a further 3 minutes,
then keep until required.
Mix the onion, thyme, salt, mustard, pepper and 5ml / 1tsp oil together well
and spread over the meat. Cover the meat with
3/4 of the mushroom and bacon mixture, roll up the
meat and secure it with cooking string.
Heat the remaining oil in a large pot and brown the meat roll all over and add about half the stock. Cover the pan and simmer for 1-11/2 hours, adding more stock as required and turning the meat from time to time.
Five minutes before the end of the cooking time add the remaining mushrooms and bacon, and the cream. Thicken the sauce with the cornflour dissolved in a little water.