Blind Finches in Beer Gravy

A community recipe by BlondeEmma

Not tested or verified by Nigella.com

Introduction

From the Hairy Bikers travels in Belgium, a great episode. These are delicious hearty food and the meat came out very tender.

Ingredients

Serves: 4

Metric Cups

For the Filling

250 grams minced pork
1 egg yolk
1 teaspoon dried sage
2 shallots (finely chopped)
1 tablespoon chopped fresh curly parsley
1 teaspoon Dijon mustard
salt (to taste)
freshly ground pepper (to taste)

For the Steak

4 slices boiled ham (thin slices)
4 sirloin steak (85g each, flattened with meat mallet or rolling pin)
25 grams butter
1 tablespoon vegetable oil
12 shallots (quartered)
salt (to taste)
freshly ground pepper (to taste)
150 millilitres beer (Belgian beer or ale)

For the Beurre Manie (to Thicken)

50 grams butter
2 teaspoons flour

For the Filling

8⅚ ounces ground pork
1 egg yolk
1 teaspoon dried sage
2 shallots (finely chopped)
1 tablespoon chopped fresh curly parsley
1 teaspoon dijon mustard
salt (to taste)
freshly ground pepper (to taste)

For the Steak

4 slices boiled ham (thin slices)
4 top loin steak (85g each, flattened with meat mallet or rolling pin)
⅞ ounce butter
1 tablespoon vegetable oil
12 shallots (quartered)
salt (to taste)
freshly ground pepper (to taste)
5 fluid ounces lager (Belgian beer or ale)

For the Beurre Manie (to Thicken)

1¾ ounces butter
2 teaspoons flour

Method

Blind Finches in Beer Gravy is a community recipe submitted by BlondeEmma and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the filling, place all the filling ingredients into a large bowl and mix together.

For the steak, place a slice of ham on top of each piece of flattened steak and top with a quarter of the filling.

Fold the steak over the filling and tuck the ends in to make a parcel. Tie with cooking string to help keep in shape.

Heat the butter and the oil until hot, but not smoking, in a large frying pan.

Add the meat parcels and cook for about ten minutes, until browned all over.

Remove the meat from the pan and add the shallots. Cook for about five minutes, until brown.

Return the meat to the pan, season with salt and freshly ground black pepper and add the beer. Bring to the boil, then reduce to a gentle simmer. Cover and simmer for ten minutes. Turn the meat over and simmer for another 8-10 minutes. Place the meat parcels onto a warm plate and set aside.

For the beurre manie, blend the butter and the flour with a fork, then gradually whisk the beurre manie into the gravy to thicken it. Add more beer if the gravy is too thick.

Pour the gravy over the meat and serve.