Beef roulades with crunchy honey pumpkin

Preheat the oven to 160°C.

Lay beef on your bench top.

Season the beef, then place on the spinach leaves, followed by the pumpkin and beetroot slices.

Roll up each beef slice and tie with kitchen string to secure.

Heat a large frying pan over medium heat and add a little oil.

Roll the beef in seasoned flour, then place in the pan and brown on each side.

Transfer to an ovenproof casserole dish, one that fits the beef snugly.

Add a little more oil to the frying pan, add the onion and carrot and cook for about 5 minutes.

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Stir in any remaining seasoned flour.

Pour in the wine, if using, and allow to boil.

Add the stock, bay leaf and orange rind and bring to the boil.

Pour over the beef (the liquid should just cover the meat).

Cut a piece of baking paper to fit and place over the beef, then place on the lid.

Place in the oven and cook for 1 - 1 ½ hours until the meat is tender.

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