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BEEF OLIVES

75 g streaky bacon, rinded and chopped


10 ml chopped fresh parsley

125 g fresh breadcrumbs

50 g shredded suet

1.25 ml (1/4 level tsp) dried mixed herbs

rind and juice of 1 lemon

salt and pepper

1 egg, beaten

8 thin slices beef topside, 700 g total weight

45 ml seasoned flour

60 ml vegetable oil

450 ml Beef Stock

2 medium onions, skinned and sliced into rings


  1. Combine the first six ingredients for the stuffing, season and bind with the egg. Spread each slice of meat with stuffing, roll up, secure with string and toss in seasoned flour.

  2. Heat the oil in a frying pan and brown the beef olives lightly, remove and place in a casserole.

  3. Add remaining seasoned flour to the frying pan, brown well, then gradually add the stock and bring to the boil. Season and pour over the olives.

  4. Add the onion slices, cover and cook in the oven at 180°C mark 4 for 1 ½ hours. Remove the strings before serving the beef olives.
    Serves 4


BEEF OLIVES

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