Beef Olive Casserole
|Butter||3 Ounce (75 gram)|
|Onions||4 Small, finely chopped|
|Fresh breadcrumbs||3 Ounce (75 gram)|
|Chopped fresh parsley||30 Milliliter (2 tablespoons)|
|Dried thyme||1⁄2 Teaspoon|
|Skirt steak||2 Pound, cut into thin slices (1 kilogram)|
|Carrots||3 , chopped|
|Turnip||1 Small, chopped|
|Celery stalk||1 , chopped|
|Beef stock||15 Fluid Ounce (425 milliliter)|
|Beurre manie||15 Milliliter (1 tablespoon)|
Melt 25 g./ 1 oz.of the butter in a saucepan.
Add one of the onions and fry for 5 minutes.
Remove from the heat and stir in the breadcrumbs, herbs, salt and pepper to taste and just enough milk to bind the mixture together.
Spread a layer of the mixture over each slice of meat.
Roll up each slice and secure with string.
Melt the remaining butter in the saucepan.
Add the rest of the vegetables and fry for 10 minutes.
Pour over the stock and add the meat rolls and bouquet garni.
Bring to the boil, cover and simmer for 1 1/2 to 2 hours, or until the meat is cooked through and tender.
Transfer the meat to a serving dish and remove the string.
Stir the beurre manie, in small pieces, into the cooking liquid.
Simmer until the gravy thickens.
Remove the bouquet garni and pour over the meat.