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| 4 | 75 g; (3oz)Thin slices of |
| | Beef topside |
| 85 Gramm | Diced mushrooms; (3oz) |
| 300 Milliliter | Red wine; (1/2 pt) |
| 115 Gramm | Lean pork mince; (4oz) |
| 2 Esslöffel | Soft white or brown |
| | bread crumbs |
| 2 Esslöffel | parsley fresh, chopped |
| 1/2 Teelöffel | basil chopped, fresh |
| 115 Gramm | Carrots; cut into 1cm slices |
| | (4oz) |
| 115 Gramm | Onion; sliced (4oz) |
| 2 | cloves garlic crushed |
| 300 Milliliter | Tinned chopped plum tomatoes; (1/2 pt) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
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1 Preheat the oven: 180 °C/360°F/Gas Mark 4
2 Simmer the diced mushrooms with 100ml of red wine until no liquid remains. Leave to cool.
3 Mix together the pork, breadcrumbs, parsley, basil and cooked mushrooms. Season and divide into 4 equal portions, then place on the 4 slices of beef. Roll up neatly so the stuffing is completely enclosed. Secure with cocktail sticks.
4 Dry fry the beef olives in a non-stick pan until they change colour. Transfer to an ovenproof casserole dish. Add the carrots, onions and garlic to the pan and dry fry for a couple of minutes. Pour the remaining red wine over the vegetables and bring to the boil. Cook until half the wine has evaporated. Add the tinned tomatoes, return to the boil and pour over the meat. Cover the casserole dish and cook for 2 hours until tender.
5 Transfer the beef olives to a hot serving dish and remove the cocktail sticks. Keep hot. Check the seasoning of the sauce and pour over the meat. Sprinkle with chopped parsley and serve with vegetables of your choice.
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