Al-Ahram Weekly Online
28 March - 3 April 2002
Issue No.579
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Beef and mushroom rolls

By Moushira Abdel-Malek

Ingredients:

8 slices chuck beef steak (thinly sliced)
250 gms. chopped mushrooms
1 onion (chopped)
2 cloves garlic (crushed)
1 1/4 cups beef stock
1 tbsp. horseradish creamy sauce
1 tbsp. Worcestershire sauce
1 tbsp. cornflour
1 tbsp. oil
Salt + pepper + grated nutmeg

Method:

Heat oil in a large frying pan. Sauté mushrooms, onion and garlic, until onion is tender. Remove from pan with a slotted spoon. Leave juices in pan. Spread each slice of steak with 1/2 teaspoon of horseradish. Divide mushroom mixture between steaks. Roll up. Place tightly snugged in an oven proof dish. Combine stock, sauce and cornflour together. Pour into pan with excess juices. Bring to the boil whilst stirring. Season to taste. Pour over steaks. Cover dish tightly with foil. Bake in a moderately preheated oven of 200¡C. Remove from oven and serve with mashed creamy potatoes.

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