Stuffed Beef Rolls

680g (1½lb) Silverside, cut into 6 slices
6 Rashers Back Bacon
285ml (½ pint) Stock
170g (6oz) Fresh White Breadcrumbs
55g (2oz) Butter
55g (2oz) Cheese, grated
28g (1oz) Sultanas
28g (1oz) Blanched Almonds, chopped
2 Large Onions, finely chopped
3 tbsp Tomato Puree
2 tbsp Oil
1 level tsp Marjoram
Salt and Pepper, to taste

Trim off any excess fat from meat.
Place on a board and flatten with a rolling pin until very thin.
Fry the bacon gently, allow to cool and place a rasher on each slice of meat.
Fry the onions gently in butter and without browning for 3 to 4 minutes.
Remove half the onions and reserve.
In a bowl mix together the remaining onions, breadcrumbs, cheese, sultanas, almonds and marjoram.
Divide equally between meat slices, pressing firmly down.
Tightly roll and secure ends with cocktail sticks.
Heat 1 tbsp oil in a large flameproof casserole.
Brown meat rolls evenly on all sides.
Add remaining onion and tomato puree mixed with stock, season and bring to the boil.
Bake in a low oven for 45 minutes until meat is tender.

MeatRecipes

Stuffed Beef Rolls

Meat
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