Stuffed Steak Recipe
Ingredients
| 4 x 175 g/6 oz rump or fillet steaks, cut about 1.5 cm/ 3/4 inch thick | ||
| 100 g/4 oz mushrooms, diced | ||
| 1 green pepper, cored, seeded and diced | ||
| Tomatoes | 5 , diced | |
| 25 g/1 oz butter | ||
| Garlic | 1 Clove (5gm), crushed | |
| Onions | 2 Small, thinly sliced | |
| 300 ml/ 1/2 pint red wine | ||
| 225 g/8 oz canned tomatoes | ||
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Make a cut in each steak, not all the way through, then open it like a book and beat with a rolling pin or steak mallet to flatten it.
Mix together the mushrooms, green pepper and diced tomatoes.
Put 1 to 2 tablespoons of the vegetables on one half of each steak and reshape them.
Secure with wooden cocktail sticks.
Melt the butter in a frying pan and fry the garlic and onions until softened.
Add the steak parcels to the pan and brown quickly on both sides.
Transfer the steaks and pan juices to a casserole.
Put the wine, canned tomatoes, salt and pepper in the pan and bring to the boil.
Pour this over the steaks and add any remaining vegetable mixture.
Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 45 minutes.
Remove the cocktail sticks before serving.
Mix together the mushrooms, green pepper and diced tomatoes.
Put 1 to 2 tablespoons of the vegetables on one half of each steak and reshape them.
Secure with wooden cocktail sticks.
Melt the butter in a frying pan and fry the garlic and onions until softened.
Add the steak parcels to the pan and brown quickly on both sides.
Transfer the steaks and pan juices to a casserole.
Put the wine, canned tomatoes, salt and pepper in the pan and bring to the boil.
Pour this over the steaks and add any remaining vegetable mixture.
Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 45 minutes.
Remove the cocktail sticks before serving.
Chef
