Beef Roulade
	24 thin slices    rump steak   2 bunches    spinach   1/2 cup    sour cream   1 large    onions   2 cup    mushrooms   1/4 cup    parsley   2 large    eggs     black pepper   1/4 cup    olive oil   4 cup    beef stock   1 cup    cream     1 Prep: Remove stalks from spinach. Finely dice onion and chop parsley. Slice mushrooms and lightly beat egg. 2 Beat steak until under 5 mm thick. Blanch spinach and plunge into chilled water and ice. 3 Combine sour cream, onion, mushrooms, parsley and egg. Season with black pepper. 4 Place a spinach leaf onto each beef slice. Using a teaspoon, form balls from the prepared mixture and place on spinach leaf. Roll up gently to form a parcel and tie with string or secure with toothpicks. 5 Heat oil and brown each roll quickly before placing them in a casserole dish. Pour over beef stock. Cover, chill and freeze. 6 Defrost well before baking, covered in 180°C oven for 1 hour. Stir the cream into cooking juices and simmer for 2 minutes and use as the sauce.   Servings: 8 Preparation time: 30 minutes Cooking time: 1 hour    Recipe Type Low Carb, Main Dish, Meat   Copyright © 2006, The Gourmet Saint