8 slices chuck beef steak, thinly sliced
25 gm chopped mushrooms
1 onion , chopped
2 cloves garlic, crushed
1 1 / 4 cups beef stock
1 tbsp horseradish creamy sauce
1 tbsp Worcestershire sauce
1 tbsp cornflour
1 tbsp oil sale + pepper + grated nutmeg
Heat oil in a large frying pan. Saute mushrooms, onion and garlic until onion is tender.
Remove from pan with a slotted spoon. Leave juices in pan.
Spread each slice of steak with 1 / 2 teaspoon of horseradish.
Divide mushroom mixture between steaks. Roll up.
Place tightly snugged in an oven proof dish.
Combine stock, sauce and cornflour together. Pour into pan with excess juices.
Bring to the boil whilst stirring. Season to taste. Pour over steaks.
Cover dish tightly with foil.
Bake in a moderately preheated oven of 200 degrees C.
Remove from oven and serve with mashed creamy potatoes
