STEAK BANANA ROLLS

Press, Volume CII, Issue 30191, 24 July 1963, Page 3

STEAK BANANA ROLLS

A whole picturebook dinner in one dish is this savoury way of cooking stewing steak. The rolls are cooked until tender, then colourful vegetables and rosettes of mashed * potato are arranged round the dish, making the meal look almost too good to touch.

No onion is given in the recipe but a little may be added to cook with the rolls if desired. Quantities given will serve six easily. Ingredients: 21b stewing steak in one piece 1 beef cube 3 bananas 6 rashers bacon 2 cups hot water 1 cup green peas 1 cup diced carrot 1 small cauliflower Chopped parsley Mashed potato 3 dessertspoons cornflour Salt and pepper

Method: Cut the steak into 12 thin slices about four inches square. Cut peeled bananas into four. Remove rind from bacon and cut each in half. Roll a piece of banana in a piece of steak with a piece of bacon wrapped firmly round. Secure into place with toothpicks. Melt a little butter in an electric frying pan (or ordinary pan). Fry the rolls, on both sides until browned. Add a beef cube dissolved in two cups of hot water, cover closely and simmer until tender (or lift into ovenware dish, cover and cook slowly in the oven.) Pour liquid off into a saucepan and stir in cornflour mixed with a little cold water and seasoning to taste. When clear and boiling, pour back over the rolls. Cook carrots, peas and cauliflower. Push the rolls to the centre and arrange the vegetables in alternating small mounds round. Stand small florets of cauliflower up between carrots . and peas and pipe or arrange washed potato round the dish