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Beef Olives


2 tablespoons butter, melted
1 small onion, finely chopped
1 cup minced pork
½ cup fresh white breadcrumbs
1 tablespoon finely chopped herbs
and parsley
1 small egg, beaten
freshly ground black pepper


4-6 slices round steak, cut thinly
2 tablespoons flour
2 tablespoons oil
2 onions, finely diced
2 carrots, diced
1 stick celery, chopped
¼ cup red wine
¾ cup beef stock
bouquet garni
2 ripe tomatoes, skinned and chopped
1 tablespoon tomato paste
1 teaspoon finely chopped parsley for serving

Combine all seasoning ingredients together, mixing thoroughly. Flatten slices of steak with a meat mallet until very thin. Spread seasoning on meat slices. Roll up each beef olive and secure with string or metal clips. Coat in flour. Heat oil in a heavy based heatproof pan and brown the olives well, remove and keep warm. Add onion, carrots and celery to the pan and brown. Arrange beef olives on top, pour over wine, stock and add bouquet garni. Season with salt and pepper. Bring to the boil over a high gas flame and cover. Simmer gently for 1½ hours or until tender. Remove beef olives from dish, remove string and keep warm on a serving dish. Place pan over a high gas flame, add tomatoes, paste and allow mixture to reduce slightly. Pour over olives and sprinkle with parsley before serving.

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