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Ingredients
| 250 g g | Steak Steak | ||
| 300 g g | Sage and Onion Stuffing Mix Sage and Onion Stuffing Mix | ||
| 300 g g | Red Onions Red Onion | ||
| 20 g g | Butter Butter | ||
| beef stock cubes
beef stock cubes (Half Cube) | |||
| 1 pinches pinch | Sugar Sugar | ||
| 1 tsp tsp | Flour
Flour (heaped) | ||
| 100 ml ml | Cider Cider | ||
| 100 ml ml | Water Water | ||
| Salt Salt | |||
| Cocktail Sausages
Cocktail Sausage (6 sticks) |
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Create new shopping listBraised Beef Rolls with Sage and Onion Stuffing, Onion and Cider Gravy
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Method
- Set your oven to 165°Cthen start to make your gravy in an oven proof frying pan (if you don't have one of these just make your gravy and transfer everything into a casserole)
- Melt the butter and add the onions.
- Cook over a medium heat for 10-12 mins until they soften and colour.
- Turn down the heat and add your flour, cook for two minutes gently and add your cider slowly followed by the water stock cube and sugar.
- Bring to a gentle boil and cook for another minute or two.
- Meanwhile remove the minute steaks from the packaging and lay them on a board with the narrower end facing towards you.
- Put the stuffing into a bowl and scrunch it into 3 equal dumplings.
- Season the steaks and place the stuffing on top.
- Roll the steaks tightly around the stuffing and skewer with 2 cocktail sticks per portion.
- Set the beef into the gravy, cover and cook for 20 minutes in the oven.
