Rollade

An appetizing, tasty dish of steak and vegetables from Rollade (roh-lahd) is an ideal and relatively inexpensive lunch or supper. Serve with creamed potatoes or steamed rice.

3 lb. stewing steak, in one piece

6 fl. oz. wine vinegar

2 bay leaves

6 black peppercorns, crushed

3 sage leaves

1½ teaspoons salt

1 oz. butter

2 tablespoons olive oil

2 large onions, thinly sliced and pushed out into rings

1 garlic clove, finely chopped

4 celery stalks, trimmed and chopped

1 small turnip, peeled and coarsely chopped 6 fl. oz. beef stock

Cut the meat crosswise (across the grain) into 3 equal slices. Pound each piece until it is thin and then overlap the edges.

Lay the meat out flat on a working surface and roll it up Swiss roll style. Secure the roll at 1-inch intervals with trussing thread or string.

Place the roll in a large, shallow dish and pour over the vinegar. Add the bay leaves, peppercorns, sage leaves and salt.

Cover the dish with aluminium foil. Leave it to marinate for 2 hours, turning the meat occasionally.

Using two forks, remove the meat from the dish and set aside. Pour the marinade through a fine strainer into a small bowl and set aside. Discard the contents of the strainer.

In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the meat to the casserole and fry, turning the roll occasionally, for 8 to 10 minutes or until it is evenly browned. With the two forks, remove the meat from the casserole and set aside.

Add the onions, garlic, celery and turnip to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Return the meat to the casserole. Pour over the stock and the reserved marinade.

Increase the heat to high and bring the liquid to the boil. Reduce the heat to low, cover the casserole and simmer for 1 to 1 hours, turning the meat occasionally, or until it is cooked and tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. With a slotted spoon, transfer the meat and vegetables to a warmed serving dish.

Remove the thread or string, pour over the cooking liquid and serve at once.

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