A wonderful recipe that my mum passed down to me and my family look forward to this meal every time we gather together for a Sunday lunch or family celebration. It’s a fairly easy meal to cook and can be prepared ahead of time,this recipe can be frozen and your guests would never know that you made it ahead of time.
The link for the red cabbage recipe———————–http://www.shesabottler.com/best-red-cabbage-youll-ever-eat/
24 small or 12 large, thin slices of topside beef.
12 rashes of lean bacon strips.
3 or 4 large white onions finely sliced into rings.
A jar of mild mustard, I use Tommy.
Salt and white pepper to your taste but be generous.
3 litres of water for the sauce.
1 cup of instant gravy mix of your choice.
A large deep oven proof baking dish with a heavy base.
A non stick pan for frying.
Lay the meat slices out onto a large cooking board or onto the cleaned sink as I do. If the slices are not wide enough just overlap 2 slices.
Salt and pepper each slice then spread the mustard generously over each portion.
Next lay your onion rings over the meat also the bacon.
Roll up the meat and secure with a toothpick.
In a hot pan with a little oil or butter fry on medium high till browned nicely all over, do half then the 2nd half so’s not to crowd the pan.
Place fried meat into a large heavy based baking dish.
Pour a litre of water into the frying pan and collect all of that goodness then pour over the meat.
Next mix the instant gravy mix into 2 litres of warm water mix and pour over your meat.
Cover the baking dish with foil and place into a preheated oven at 180 c – 350 f for 90 minutes.
Instant gravy mixes vary in how thick they become so if your sauce is too thick add a little water to desired consistency or if too thin thicken with a little corn starch. Take a tablespoon of corn starch and mix with cold water then drizzle over your gravy while stirring till it thickens,do this over a low heat or it could go lumpy.
Serving suggestion, traditionally served together with red cabbage and boiled potatoes. You could serve this with your favourite veggies.
Coming up in my next blog, how to cook red cabbage German style.