Beef Olives from The Times Cookery Book by Katie Stewart
Trim the meat, then place each piece in turn between wetted squares of greaseproof paper and beat out flat with a rolling pin. The wetted paper helps prevent the meat sticking to the rolling pin. S...
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Ingredients
- seasoned flour
- 1 oz (25 g) dripping
- 2 carrots
- 2 onions
- 4 thin slices of rump steak
- little grated lemon rind
- 2 oz (50 g) fresh breadcrumbs
- 1 tablespoon chopped parsley
- 1 tablespoon sherry
- 1 level tablespoon cornflour
- bouquet garni
- ¼ pint (1½ dl) stock
- 1 oz (25 g) butter
- 4 oz (100 g) mushrooms
- salt
- freshly milled pepper
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