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Blind Finches in Beer Gravy

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 ounce 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.
  • 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 lager. 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 lager if the gravy is too thick.
  • Pour the gravy over the meat and serve.
  • Tell us what you think