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Braised Beef Rolls with a Sage and Onion Stuffing and Onion and Cider Gravy

Braised Beef Rolls with Sage and Onion Stuffing and Onion and Cider Gravy


  • 1 pkt Inisvale Irish Extra Lean Minute Steak
  • 1 pkt Connel Bakery Sage & Onion Stuffing
  • 3 Red Onions peeled and sliced
  • 1 knob of Dairy Manor Butter (20g)
  • ½ a Cusina Beef Stock Cube crumbled
  • A pinch of Belbake sugar
  • 1 heaped tsp Belbake Flour
  • 100mls Woodgate Cider
  • 100mls water
  • Kania Salt & Pepper
  • 6 Cocktail Sticks


  1.  Pre-heat your oven to 165°C.
  2. Melt the butter and add the onions in an oven proof frying pan (if you don't haveone just make your gravy and transfer everything into a casserole dish). Cook over a medium heat for 10-12 mins until they soften and colour
  3. Turn down the heat and add your flour,cook gently for 2 minutes. Then add your cider slowly followed by the water, stock cube and sugar. Bring to a gentle boil and cook for another 1-2 mins
  4. 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.
  5. Roll the steaks tightly around the stuffing and skewer with 2 cocktail sticks per portion.
  6. Set the beef into the gravy, cover and cook for 20 minutes in the oven.