Beef, Mushroom and Rosemary Pocket

I made these "pockets" the day after Pete made a large batch (3 loaves!) of Turkish bread and we wanted to use them up whilst they were still fresh.

For this recipe, I have specified 2 loaves of Turkish bread between 4 people. However, if you can only get those smaller loaves from the supermarket then you may need a side salad or some fries to bulk out this meal. We didn't need anything with these as the loaves were massive!



Beef, mushroom and rosemary pockets
(Serves 4)

2 large loaves of Turkish bread
Olive oil
2 300g steaks
1 onion, finely diced
2 garlic cloves, crushed
8 mushrooms, sliced
2 tbsp flour
1/4 cup white wine
2 cubes of vegetable stock concentrate, optional (recipe available on this site)
2 tbsp chopped rosemary
Lettuce leaves, washed

Cut each loaf of Turkish bread in half cross-ways, then use a sharp bread knife to slice a "pocket" into each loaf (as I've done in the image above). If you'd like, you can warm them in a low oven for 5 minutes.

Heat some olive oil in a large pan and cook the steaks to your liking. Set them aside to rest.

In the same saucepan cook the onion and garlic until the onion is beginning to soften. Add the mushrooms and saute for 2 minutes. Sprinkle over the flour and let it cook for 30 seconds. Stir in the white wine and stock and let it simmer. Season well with salt, pepper and rosemary.

Slice the steaks very thinly and add them to the sauce. You want the sauce to simmer away until the liquid has almost completely evaporated and there's a thick gravy remaining.

Fill the Turkish bread "pockets" with lettuce then gently spoon in the beef mixture.