Beef Olives

750 g/1 Y2 lb rump steak, trimmed of fat
2 tablespoons corn oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
50 g/2 oz mushrooms, chopped
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 large slice wholemeal bread, crusts removed
salt
freshly ground black pepper
300 ml/1/2 pint beef stock
parsley sprigs, to garnish

Cut the beef into 4 thin slices. Place between sheets of greaseproof paper and beat to flatten. Trim each slice.

Heat 1 tablespoon oil in a saucepan and saute the onion and garlic until softened. Add the mushrooms and herbs and fry, stirring, for 2 minutes.

Place the bread in an electric blender and grind coarsely. Remove the vegetable mixture from the heat and stir in the breadcrumbs. Add salt and pepper to taste and mix well.

Divide the stuffing between the beef slices and spread evenly. Roll up and secure with string. Heat the remaining oil in a flameproof casserole and fry the beef rolls until evenly browned.

Pour in the stock and wine. Cover and cook in a preheated moderate oven (160 °C1325 °F, Gas Mark 3) for 11/2 hours. Serve hot, garnished with sprigs of parsley.

SERVES 4