STEAK AND KIDNEY ROULADE RECIPE

Assemble these supplies:

• 2 teaspoons oil
• 1 small onion, peeled and chopped
• 1 lamb's kidney, cored and chopped
• 1 X 150 g (5 oz) thin slice of skirt steak
• 50 g (2 oz) mushrooms, sliced
• 1/2 teaspoon cornflour
• 85 ml (3 fl oz) beef stock
• salt
• freshly ground black pepper

Preparation time: 10 minutes, plus cooling
Cooking time: 50 minutes

1. A thin slcce of meat spread with a force-meat stuffing and then rolled into a sausage shape is often termed a roulade.
2. Heat the oittn a pan and lightly fry the onion and kidney. Remove from the pan, leaving the oil. Cool slightly.
3. Lay out the skirt steak and cover with the onion and Wiley mixture. Roll up and secure with fine string or cockai1 sticks to prevent the filling from coming out.
4. Fry the roulade in the oil remaining in the pan until brown on all sides. Add the mushrooms to the pan and cook lightly.
5. Mix the cornflour with the beef stock and pour over the roulade. Season with the salt and pepper.
6. Bring to the boil, cover the pan and cook for 45 minutes, turning the roulade occasionally. Remove the string or cocktail sticks before serving.