Hungarian Style Beef Rolls

Cook Time 1 hour

Servings 4

Ingredients

6 thin-minute beef steaks

150g sausage mince

3 sprigs parsley, finely chopped plus extra for garnishing

Flour, for dusting

2 x dill pickles, chopped, to serve

Mashed potatoes, to serve

Steamed cabbage, to serve

Sauce

50g butter

1 tsp extra virgin olive oil

1 French shallot, finely

2 clove garlic, chopped

½ tsp paprika

1 sprig of thyme

200ml dry white wine

250ml beef stock

Method

Pound steaks between baking paper using a meat mallet until thin.

In a bowl mix sausage mince and parsley. Divide the stuffing into 6 portions and spread onto each steak, roll and tie them up with a string or fasten with toothpicks or butcher string. Lightly dust with flour.

In a heavy based sauté pan melt the butter and oil. Brown the meat on all sides and sprinkle in the paprika. Add the garlic and French shallot. Deglaze with wine followed by the stock and bring to the boil. Add thyme then cook with the lid on a low heat for about 30 - 35 minutes or until the meat is tender.

Serve with mash, dill pickles and steamed cabbage.