Yarborough Beef Ring

A delicious and fairly economical dish, Yarborough Beef Ring is filled with French bcatis, mushrooms and sour cream. Serve with mashed potatoes or noodles and a tomato and green pepper salad.

1 teaspoon olive oil

2 oz. butter

2 medium-sized onions, finely chopped

2 garlic cloves, crushed

4 oz. button mushrooms, wiped clean and finely chopped

14 oz. canned peeled tomatoes

2 ½ oz. tomato puree

1 tablespoon Worcestershire sauce

1 ½ lb. minced beef

8 oz. pork sausage meat

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

5 teaspoon paprika

3 oz. fine dry breadcrumbs

2 eggs, lightly beaten

1 oz. butter

12 oz. French beans, trimmed and chopped

2 oz. button mushrooms, wiped clean and thinly sliced

12 fl. oz. sour cream

1 tablespoon chopped fresh parsley

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the oil, lightly grease a large ovenproof ring mould and set aside.

In a large saucepan, melt the butter over moderate heat. When the foam sub-sides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Add the mushrooms, tomatoes with the can juice, tomato puree and Worcestershire sauce and stir well to blend. Cook the mixture, stirring occasionally, for 3 minutes. Stir in the minced beef and sausage meat and cook the mixture for a further 8 to 10 minutes or until the meat is lightly browned. Remove the pan from the heat and transfer the mixture to a large mixing bowl. Stir in the salt, pepper, thyme, paprika, breadcrumbs and eggs and mix well to blend.

Spoon the mixture into the prepared ring mould and place the mould in the oven. Cook the mixture for 1-j- to 12 hours or until a skewer inserted into the mixture comes out clean.

Meanwhile, make the filling. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the French beans and mush-rooms and fry, stirring frequently, for 5 to 8 minutes or until the beans are tender but still firm. Stir in the sour cream and cook for a further 2 to 3 minutes, stirring occasionally, or until the sour cream is heated through. Remove the pan from the heat.

Remove the mould from the oven and run a sharp-edged knife around the edge of the mixture to loosen it. Place a warmed serving dish over the mould and invert the two, giving the mould a sharp shake. The mixture should slide out easily.

Spoon the filling decoratively into the centre of the mould and garnish the meat mixture with the parsley. Serve at once.

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