Stuffed Meaty Marrow Beef Rounds

Current rating:
3 / 5
Your rating:
Gas mark 4-5, 180°C, 350°F
4 people
Cooking Time:
45 minutes
  • 450g (1lb) Lean minced beef
  • 1x15mlsp (1tbsp) Oil
  • 1 Onion, peeled and chopped
  • 1 Beef stock cube
  • 6 Mushrooms, sliced
  • Gravy granules to thicken
  • 1 Medium sized marrow
  • Mashed potato
  • 50g (2oz) Cheddar cheese, grated
Pre-heat the oven.

Heat oil in a large saucepan and fry onions and then add minced beef, lightly cook.

Add the beef stock cube made up with 300ml (½ pt) hot water. Add the mushrooms and thicken with gravy granules.

Cut the marrow into thick rings (about 6 rings, roughly 5-8cm, 2-3" thick). Put on to a baking tray. Using a spoon carefully scoop out a small amount of the marrow flesh creating a hole for the mince mixture (don't scoop too deeply as it's easy to make a hole at the bottom; if this happens wrap the bottom of the slice with foil).

Fill with the meat sauce, add mashed potato on top and sprinkle with a little grated cheese.

Place in the oven and cook until the cheese is nice and brown and the marrow flesh is tender, about 30 minutes.
Serving Suggestions:
If you prefer it spicy add 15mlsp (1tbsp) curry powder, chilli powder or Worcestershire sauce as you brown the mince.