Here is a way of serving 1 pound cold roast beef, left over from a meal, to make a rather special hot main course for 4 people. Add any left-over meat juice to the gravy.
ingredients
serves 4
8 thin slices of cold roast beef
1 tablespoon butter
2 tablespoons flour
for the stuffing
1/4 cup shredded suet (lard)
2 slices bacon, chopped and lightly fried
2 cups fresh white breadcrumbs
3 tablespoons raisins, chopped
1/4 cup onion, chopped
1 tablespoon chopped parsley
grated rind of 1 lemon
for the sauce
1 tablespoon Dijon mustard
1 1/4 cups stock
2 tablespoons redcurrant or crabapple jelly
1 tablespoon prepared horseradish sauce
1/4 cup red wine
salt
freshly ground black pepper
1 cup mushrooms, sliced
3 tablespoons butter
method
1. Heat the oven to 180°C (350°F). Combine all the stuffing ingredients together in a mixing bowl.
2. Divide the mixture equally and place a mound on each beef slice.
3. Roll up and tie each one with string at both ends.
4. Melt the butter in a pan and sprinkle in the flour. Cook briefly, stirring. Add the mustard, stock, fruit jelly, horseradish and wine and bring to the boil.
5. Stir until the jelly dissolves. Season to taste. Pack the rolls neatly with the seams underneath in one layer in a casserole dish. Pour over the sauce. Cover and cook in the oven for 45 minutes.
6. Fifteen minutes before the end of cooking time, melt the butter in a frying-pan and add the mushrooms.
7. Saute for 3 minutes over low heat, turning gently. Distribute the mushrooms over the beef rolls in the casserole.
8. Cover and complete cooking. Remove string and serve.
more information
Cooking time: 1 hour
