Preparation time 15 minutes, Cooking time 2¼ hours
1 tablespoon olive oil
2 onions, chopped
4 mushrooms, chopped
2 streaky bacon rashers, chopped
1 garlic clove, chopped
1 teaspoon thyme leaves, chopped
4 topside steaks, about 150 g (5 oz) each
1 tablespoon gluten-free Dijon mustard
2 carrots, peeled and diced
2 celery sticks, diced
400 ml (14 fl oz) gluten-free beef stock
200 ml (7 fl oz) red wine
steamed cabbage and carrots, to serve
Heat half the oil in a frying pan, add half the onion, the mushrooms, bacon and garlic and fry for 3–4 minutes until softened. Stir in the thyme leaves.
Spread each steak with a quarter of the mustard, then divide the stuffing mixture between them, roll up and secure with kitchen string.
Heat the remaining oil in a flameproof casserole and brown the beef rolls on all sides, then remove from the pan and set aside. Add the remaining onion, the carrots and celery to the pan and cook for 3–4 minutes, then return the beef to the pan with the stock and wine. Bring to a simmer, cover and cook over a low heat for 2 hours.
Serve with steamed cabbage and carrots.
For serious beef sandwiches, cut 2 red onions into wedges, then toss with 1 tablespoon olive oil and 1 teaspoon cumin seeds. Place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until starting to char at the edges. Cook 4 x 150 g (5 oz) sirloin steaks in a hot griddle pan until cooked to your liking. Spread 4 thick slices of gluten-free bread with 1 teaspoon gluten-free horseradish sauce each. Top each one with a small handful of rocket leaves. Place the steaks on top, then divide the roasted red onion wedges between them and top with another 4 slices of bread. Serve with homemade chips, if liked. Calories per serving 465 (not including chips)