F 1 D 0 -- 2001 11 21  Beef and Potato


qs oil
1 onion chopped
1 head fennel chopped
1 apple peeled cored chopped
2oz breadcrumbs
1tb dill
1tb parsley
2oz salted cashews chopped
qs salt and pepper
1 egg yolk
1 long narrow roast of beef, about 24oz
1tb flour
1c stock, pref beef

Potato Pancakes.

1 onion chopped
3tb oil
1.5 lb peeled potatoes


Cook onion fennel and apple in oil for 2-3 mins until soft.
Add breadcrumbs, dill, parsley, cashews, egg yolk.
Stir. Taste.
Add salt and pepper.
Allow to cool.

Preheat oven to 400F.
Cut a pocket into beef.
Fill beef with stuffing above and secure with string.
Spread meat with oil or margarine.
Place in baking dish.
Cook for about an hour.

Cook onion in some oil.
Grate potatoes.
Squeeze out excess moisture with paper towels.
Add to onion with salt and pepper. Mix well.

Heat oil in fry pan.
Drop 4 tb of potato mix into pan.
Flatten into 4 inch cake.
Cook about 2 minutes each side.
Make eight more. 
Keep them warm.

Remove meat from baking dish.
Keep warm.
Put dish onto stove.
Stir flour into pan juices.
Cook for a minute.
Add stock.
Bring to boil.

Remove strong from meat.
Cut into 8 slices.
Layer 2 slices of meat between 3 potato pancakes.

Divide sauce among four plates.
Put a meat and potato stack onto each.