A very 70's recipe I know but one I loved as a kid, I have been dreaming about this meal all week.
200g Bacon chopped finely (approx. 3 rashers)
200g Onion chopped finely (1 large onion)
200g Button Mushrooms chopped finely
1 clove of Garlic crushed
2 tspn Thyme leaves fresh
1 1/2 cups Bread Crumbs
4 Rump or Round Steaks (1cm thick slices)
2 tspn Plain Flour
1 cup Beef Stock
The stuffing needs to be made in advance to allow to cool to room temp.
Cook bacon in a large non stick fry pan until the fat melts.
Add the onion, garlic, mushrooms and thyme.
Cook, stirring, until the onion softens but doesn't brown.
Add the butter to the pan stirring until melted, stir in the bread crumbs until coated in butter.
Add salt and pepper to taste and set aside to cool to room temp.
Ask your butcher to cut your rump steaks or round steak to a centimetre thick and if he's a great butcher (like mine) he will put it through the tenderiser as well to flatten them out for you. If not between two sheets of plastic bash out the steak with a rolling pin to tenderise and thin out.
Cut the rump in 2 and at the cut side place approx. half a cup of the breadcrumb mixture.
Tuck the sides over and roll up, secure with toothpicks.
Repeat with the remaining. At this stage you can freeze the rolls or put them aside in the fridge for later.
In a fry pan add butter and beef rolls, brown on all sides and place on a baking tray in a pre heated 200C oven for 20 mins.
Add flour to the butter and meat juices in the fry pan, stir and allow to cook for 3 to 5 mins. add beef stock and stir until thickened.
Take rolls out of the oven, remove tooth picks, cut in half and serve.
Serve with mash or hassle back potatoes and veg.