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Beef Olives

A community recipe by

Not tested or verified by Nigella.com

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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.

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
  • onion

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
  • onion

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.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • Made today need to leave out the lemon tends to overpower the taste of yesteryear otherwise a great blast from the past thank you.

      Posted by Tiggy99 on 8th September 2013
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