Steak roulade with mushrooms

Steak roulade with mushroom stuffing is so simple to prepare, but tastes out of this world delicious! It's made with tender pieces of steak wrapped around a mushroom and onion filling, before being fried until golden. Then it smothered in my tasty horseradish gravy and served on a bed of creamy mashed potatoes.

📝 Ingredients

• 7 ounces / 200 grams chestnut mushrooms (1 punnet)
• 1 medium white onion
• 2 cloves garlic
• 1/4 cup / 60 grams butter
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper (or to taste)
• 6 slices thin frying steak or sizzle steak or minute steak
• 1 to 2 tablespoons sunflower oil (for frying)
• salt to taste
• 1 cup beef stock
• 1 tablespoon creamed horseradish
• 1 tablespoon wholegrain mustard
• 2 tablespoons double or single cream (heavy or pouring cream)
• 1 tablespoon cornflour mixed to a smooth paste with 2 tablespoons water

👨‍🍳 Instructions

1. 1--- Mushroom filling ---
2. 2Chop the mushrooms finely - use a food processor if you have one, otherwise use a sharp knife.
3. 3Chop the onions, thyme leaves and garlic in the food processor (or with a knife)
4. 4Melt the butter in a saucepan or frying pan and add the chopped onions. Saute gently for 5 minutes until the onions have started to soften and turn translucent.Stir occasionally and do not allow the onions to brown.
5. 5Add the mushrooms, and keeping the heat on low, let the mushrooms cook with the onions until the mushrooms have released their moisture.Stir often to prevent the mushrooms from sticking to the pan.
6. 6Continue to cook until the moisture evaporates and you are left with a thick paste.This step will take between 15 and 20 minutes.
7. 7Season with salt and ground black pepper to taste.
8. 8Continue to cook until the moisture evaporates and you are left with a thick paste.This step will take between 10 and 15 minutes.
9. 9Remove the pan from the heat and stir in the chopped parsley.Set aside to cool.
10. 10--- Assemble and cook ---
11. 11Place a slice of steak between two pieces of clingfilm and beat it lightly with a meat mallet until the steak has thinned out and increased in size.
12. 12Sprinkle each piece of steak lightly with salt.
13. 13Spread one or two tablespoons of mushroom mixture onto the steak in a thin layer, or arrange the mushrooms in a 'log' shape down the centre of the steak.
14. 14Roll the steak into a sausage shape and secure it with toothpicks.
15. 15Fry the steak rolls lightly in sunflower oil. Use a pair of tongs to help you turn the rolls until they are browned on all sides.This will only take a few minutes as the steak is very thin. I fried my steak for 2 to 3 minutes per side - if you prefer your steak well done you should fry it a little longer.
16. 16--- Horseradish and mustard gravy ---
17. 17Place all the ingredients except the cream and cornflour into a small saucepan and bring to the boil. Boil for 2 minutes.
18. 18Remove the pan from the heat and stir in the cream and half of the cornflour mixture
19. 19Return the pan to a low heat and stir until the gravy has reached a pourable consistency. Add the remaining cornflour mixture only if necessary.