Here´s my tweaked and updated version of Mrs Manders´ recipe:
Ingredients (for 2 people) (all teaspoon/tablespoon/cup measurements use American measurements)
2 sandwich steaks or beef rump (I´m not sure I bought the correct cut of meat as was a little tough)
1 small onion, finely chopped
2 small button mushrooms, finely chopped
1/4 tsp dried parsley
1/4-1/2 tsp grated lemon rind (I just guessed!)
1/2 of a 1/4 cup of breadcrumbs
1 cup of minced pork or ham (you can use less if you want as I was just using up what was leftover)
1/4 tsp dried oregano or thyme
salt & pepper
1/2 of beaten egg
2 tbsp butter
1 cup (240ml) of stock (I used Bisto gravy granules)
1/2 cup (120ml) white wine
1/2 tbsp plain flour
1. Mix onion and mushroom with pork, parsley, lemon rind, oregano and breadcrumbs.Season with salt and pepper and add egg.
2.Place mixture in beef slices and roll up, tie with cooking twine to secure the sides and prevent filling from leaking out.
3. Preheat oven to 350º F(180ºC)
4. Melt 1 tbsp butter in casserole and brown beef rolls.
5.Add stock and wine,cover and cook in the oven for 30-45 mins.
6.Remove beef rolls, cut twine and keep warm. Meanwhile, make gravy by melting 1tbsp butter in a pan, add the flour till thickens and add sauces and juices from the casserole dish, stir until bubbling.
7. Serve beef rolls warm with gravy and your choice of vegetables and potatoes.
As you can see, I served my with roast potatoes but unfortunately they didn´t crisp up as much as I´d have liked!