Rolled, Roasted and Stuffed Beef Steak is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of beef steaks coated with forcemeat that are rolled, fried and finished by baking in the oven before being served with brown gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Rolled, Roasted and Stuffed Beef Steak.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BEEF-STEAK, Rolled, Roasted, and Stuffed.
663. INGREDIENTS.—2 lbs. of rump-steak, forcemeat No. 417, pepper and salt to taste, clarified butter.
Mode.—Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt. Make a forcemeat by recipe No. 417; spread it over half of the steak; roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1-1/2 hour, or rather longer, should the roll be very large and thick. Keep it constantly basted with butter, and serve with brown gravy, some of which must be poured round the steak, and the remainder sent to table in a tureen.
Time.—1-1/2 hour. Average cost, 1s. per lb.
Sufficient for 4 persons.
Seasonable all the year, but best in winter.
Modern Redaction
Ingredients:
1kg rump steaks, cut quite thickly veal forcemeat No. 417
salt and freshly-ground black pepper, to taste
clarified butter brown gravy, to serve
Method:
Sprinkle the beef with salt and black pepper then spread some of the forcemeat over just half of each steak. Roll the meat tightly, bind with butcher's twine and secure with skewers.
Brown in a frying pan, transfer to a roasting tin then place in an oven pre-heated to 180°C and roast for 90 minutes, basking frequently with melted clarified butter.
Arrange the meat on a serving plate, pour over a little brown gravy and serve the remainder to accompany the beef.
