Name Stuffed marrow


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* 15g (1/2 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 350g (12 oz) minced beef
* 50g (2 oz) mushrooms, chopped
* 2 carrots, peeled and diced
* 2 x 5ml spoons (2 teaspoons) tomato puree
* 1 x 5ml spoon (1 teaspoon) mixed herbs
* Salt and pepper
* 150ml (1/4 pint) beef stock
* 1 medium-sized marrow
* 15g (1/2 oz) Stork margarine, melted
* 1 x 2.5 spoon (1/2 teaspoon) salt

OVEN: Pre-heat to moderate (180°C, 350°F, Gas No. 4)
SHELF: Middle
1. Melt Stork and fry onion 5 minutes.
2. Add minced beef and brown. Drain off excess fat.
3. Add mushrooms, carrots, tomato puree, herbs, seasoning and stock. Bring to the boil and simmer for 5 minutes.
4. Skin the marrow. Slice one end off and scoop out the seeds. Fill with meat mixture and cover the open end with foil.
5. Brush outside of marrow with melted Stork and sprinkle with salt.
6. Place on a baking sheet. Cover with foil, and bake in pre-heated oven for 1-1 1/2 hours. Serve with jacket potatoes.
NB: Alternatively use filling mixture to stuff large peppers (capsicums) and bake as above.

Serves: 4
Preparation time: 35 mins
Cooking time: 1 hr 30 mins

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