Ingredients
Method
1.Cook bacon in a large non-stick frying pan over medium-high heat until fat melts. Add onion, garlic, mushrooms and thyme; cook, stirring, until onion is softened, but not coloured.
2.Add the butter to the pan, stir until melted; stir in the breadcrumbs. Season to taste. Remove mixture from the pan; wipe out the pan with absorbent paper.
3.Trim the excess fat from the steaks. Pound the steaks until 5mm thick; cut each one in half crossways (not lengthways).
4.Place 1/8 of the stuffing along the cut edge of a piece of steak. Fold ends over and roll steak up. Secure with toothpicks. Repeat with remaining steak and stuffing.
5.Heat the same pan; add oil and beef rolls; cook until well browned all over. Wipe out any excess oil from the pan. Add stock to the pan; reduce the heat and simmer, covered, for about 2 minutes or until cooked as desired. Remove beef rolls from the pan; cover to keep warm.
6.Stir flour and a little water in a small bowl or cup until a smooth paste. Add a spoonful of the hot stock, stir well. Stir paste into stock in pan; cook, stirring, until mixture boils. Simmer, uncovered, until thickened slightly.
7.Serve the beef and the sauce with mashed potatoes and baby spinach leaves, if desired.
