Roast beef roll with onion rings
Roast beef roll with onion rings
INGREDIENTS
500g rump steak
1 tablespoon cracked black pepper
1 tablespoon olive oil
Gravy
1 onion, sliced
2 tablespoons plain flour
¼ cup red wine
2 cups beef stock
1 tablespoon hot English mustard
salt and freshly ground black pepper
1¼ cups plain flour
½ teaspoon baking powder
375ml beer
vegetable oil, for frying
4 onions, cut into rings
4 crusty bread rolls
sea salt, to serve
METHOD
Preheat oven to 180°C/160°C (fan forced).
Drizzle steak with oil and sprinkle with pepper on both sides.
Sear in a hot frying pan for 30 seconds on each side then transfer to preheated oven and cook for 15 minutes.
Remove from pan and rest for 10 minutes lightly covered with foil.
Place pan with pan juices over medium heat. Add onion and cook for minute until softened, add flour and stir continuously for 1-2 minutes or until the flour has browned slightly.
Gradually stir in wine, stock and mustard, stirring constantly to loosen any of the browned meat bits stuck to the bottom of the tin.
Cook until gravy has thickened and is smooth. Simmer gently for a further 5 minutes and add extra water or stock if necessary to reach desired consistency.
Season to taste with salt and pepper
Combine the flour, baking powder, salt and beer in a large bowl and whisk until smooth.
Add enough oil to a large wok or saucepan to reach a depth of 10cm. Heat to 185°C over high heat or when a cube of bread will turn golden brown in 15 seconds.
Dip onion rings1 at a time into the beer batter to evenly coat and deep-fry in batches for 2-3 minutes or until crisp and golden. Drain on absorbent paper.
To serve, slice beef thinly, place into crusty roll and drizzle with gravy. Serve with crispy onion rings.
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