300g leftover roast beef, diced
1 onion, finely chopped
1 garlic clove, finely chopped
4 field mushrooms, finely chopped
80ml tepid water
2 litres beef stock
3 tbsp butter
2 tbsp sour cream
Mix the flour and a little salt in a bowl and make a well in the centre. Add the egg, water and some pepper, and knead well. Divide into 4 parts and cover with foil.
Heat some butter in a frying pan and saute the onions until soft. Add the garlic and beef and fry till golden brown. Add the sour cream and season well. Set aside to cool.
Roll out the dough thinly and cut into 6cm circles. Put a teaspoon of the meat mixture in the middle of each circle. Brush the edges with egg wash, fold over and gently squeeze closed.
Cook the pirogies in simmering stock for about 3-4 minutes. They are done when they rise to the top.
Source: Jamie Oliver forums
From the top rear section of the animal, this boneless joint is made for slow roasting or pot-roasting. Or you can cure it to make your own salt beef.
A lean, boneless cut from the top rear section of the animal, this is a classic roasting joint.
With a decent covering of fat, it's ideal for...