Braised Beef Rolls with a 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
Kania Salt & Pepper
6 Cocktail Sticks
Pre-heat your oven to 165°C.
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
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
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.