Bridgnorth Beef Barrels

A delicious  dish, that punches well above its weight in terms of flavour and cost.  This is what slow cooking is all about - taking a cheaper cut of meat, adding some additional ingredients and producing a fabulous result.

This takes the classic combination of steak and mushrooms, as used for classic pub grills, stroganoff, pies and the ultimate - Beef Wellington, and marries them together as something new.

This would be as welcome mid week as it would centre stage for Sunday lunch.... I'm thinking of Yorkshire puddings with gravy here too!!

Our spun iron frying pans do make excellent Yorkshire pudding pans  - as you can see from this Toad in the Hole

You will need

500g braising steak - in a single piece


I bought this beautiful piece of meat from Checketts in Ombersley; great meat, great service, great advice.

And
2 medium field mushrooms, finely chopped
1 large onion, sliced
70g fresh breadcrumbs
1 egg
6 sprigs of fresh thyme
100 ml port
1 litre stock

Method
Hammer out the steak to twice its original size -  use a meat hammer if you've got one, otherwise a rolling pin will do a good job.



Finely chop the mushrooms and mix together with the breadcrumbs, egg, thyme and seasoning.
Slice the onions.
Put the cast iron pot onto the hob and heat 1 tblsp oil over a medium heat.
Add the sliced onion and cook until softened, but not brown.

Spread the mushroom stuffing over the steak.


Then roll it up like a Swiss roll and sit it on top of the onion slices. Secure with cocktail sticks or string.
(Please do not use Bridget Jones style blue string!! Check the link if you've never read the book/seen the film/done the trivia quiz....)

Any "escaped" or leftover stuffing can be added to the dish.



Add the port and the stock and put the lid on.



Transfer to the heater base and cook on LOW for 6 - 8 hours or HIGH for 4 hours.

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