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Ingredients

• 500g beef topside, cut into 8 very thin slices
• 2 tbsp olive oil
• 1 tbsp coarsely crushed black peppercorns
• 1 onion, thinly sliced
• 2 celery sticks, sliced
• 400g new potatoes, scrubbed and cut into 5mm thick slices
• 2 carrots, peeled and sliced
• 600g ripe tomatoes, chopped
• 300ml beef stock
• 4 tbsp dry sherry
• 1 bay leaf
• MUSHROOM STUFFING
• 15g dried porcini mushrooms
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 200g chestnut mushrooms, finely chopped
• 25g fine fresh breadcrumbs (made from day-old bread)
• 4 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp dried thyme
• finely grated zest of 1 lemon
• pinch of cayenne pepper
• TO GARNISH chopped fresh flat-leaf parsley

Description

Lean Slices Of Beef Are Wrapped Round A Mushroom Stuffing To Make Rolls, Which Are Then Braised Gently With Vegetables. This Updated Version Of A Traditional Recipe Makes An Easy And Impressive Dish To Prepare Ahead, So Is Ideal For Entertaining.

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