Beef And Brie Roulades - cooking recipe

Ingredients

4 slices Top round steak (about 6 oz each)
3 oz sun-dried tomatoes in oil, drained and chopped
7 oz Brie cheese, sliced
4 tbsp parsley, chopped
1 tbsp olive oil
3 oz smoked bacon, thinly sliced
2 None red onions, sliced
2/3 cup red wine
1 1/2 cups beef or vegetable stock
1 tsp ground paprika
1 2/3 lbs new potatoes
1/2 None green cabbage

Preparation

Preheat the oven to 350\u00b0F. Place the beef slices on a chopping board and season with salt and pepper. Arrange the tomatoes and Brie slices over the meat. Sprinkle with half the parsley. Roll up the meat and tie in neat bundles with string.
Heat the oil in a Dutch oven and fry the bacon for 3-4 minutes until crisp. Lift out onto a plate. Add the onions to the pan and fry for 3 minutes. Add the beef and fry for about 5 minutes, turning, until browned. Add the red wine, stock and paprika and bring to a gentle simmer.
Cover with a lid and bake in the oven for 2 hours until the meat is very tender.
Cook the potatoes in boiling, salted water for 20 minutes or until tender. Roughly slice the cabbage, discarding the core. Add the cabbage and bacon to the beef and return to the oven for a further 20 minutes or until the cabbage is tender.
Drain the potatoes, transfer to a serving dish and sprinkle with the remaining parsley. Season the beef sauce to taste, remove the string and serve.