Beef Olives

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

Introduction

Traditionally my mother used beef dripping instead of oil, which gave a much better flavour. Light beef stock, vegetable stock or water and a stock cube can be used. If the sauce is too thin, add either beurre manie (flour and butter) or cornflour/arrowroot and water.

Ingredients

Serves: 4

Metric Cups

For the Olives

4 steak (seasoned)
1 plain flour
1 tablespoon oil
⅓ litre beef stock
227 grams carrots (diced with celery and onion also diced)
celery
onions

For the Stuffing

8 tablespoons breadcrumbs
2 tablespoons suet (chopped)
2 tablespoons fresh parsley (chopped)
1 lemon (zest)
1 egg (beaten)
1 salt (to taste)
1 pepper (to taste)

For the Olives

4 steak (seasoned)
1 all-purpose flour
1 tablespoon oil
⅗ pint beef broth
8 ounces carrots (diced with celery and onion also diced)
celery
onions

For the Stuffing

8 tablespoons breadcrumbs
2 tablespoons coarsely grated vegetable shortening (freeze overnight to make it easier to grate) (chopped)
2 tablespoons fresh parsley (chopped)
1 lemon (zest)
1 egg (beaten)
1 salt (to taste)
1 pepper (to taste)

Method

Beef Olives is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place each steak in between large sheets of cling film.

Using a meat mallet or rolling pin carefully flatten the steaks.

In a large mixing bowl mix together all of the stuffing ingredients together.

Divide the mixture equally in the middle of the 4 steaks.

Spread the stuffing to look like a sausage.

Roll up the steak over the stuffing, secure each 'olive' with a cocktail stick, or tie with string.

Roll the olives in seasoned flour.

Heat the oil in a large frying pan.

Brown the olives on all sides, drain and place in a plate.

Now soften the diced vegetables in the frying pan, but do not allow to brown.

Place the vegetables in a large casserole.

Place the olives on top of the vegetables.

Heat the stock in the frying pan and deglaze the pan.

Pour the stock over the beef.

Cook at 150 degrees centigrade/gas 2 for 1 1/2 hours.

Transfer the olives onto a large sheet of aluminium foil, remove cocktail sticks/string, wrap well.

Skim off any surface fat.

Transfer the juices and vegetables into a pan using a sieve.

Push as much of the vegetables through the sieve as possible.

Reheat and reduce to the amount of gravy required. Serve with potatoes and vegetables on hot plates.