 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Beef Olives |
||||||||||||||
|
||||||||||||||
 |
||||||||||||||
Ingredients:
| ||||||||||||||
| Method : | ||||||||||||||
| 1. Take a slice of thin steak - either put between a layer clingfilm and roll with a rolling pin to flatten, or my preferred method, put into a large freezer bag and hammer with a meat tenderizer to flatten. 2. Spread a thin layer of mustard over one side of each beef steak. 3. Prick the sausages [if using]with a fork and wrap a flattened steak around each one. If using sausage meat roll into a sausage shape and lay onto the steak. Secure with a cocktail stick, or tie with kitchen string whichever is preferred. 4. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. 5. Add the onion and cook for 8-10 minutes until golden brown, stirring often. 6. Sprinkle the flour over the onions and stir for a few moments. 7. Pour over the beef stock and stir till thickened. 8. Return the beef olives to the pan, stir and simmer for approximately 15 - 20 mins. 9. Season to taste and serve with creamy mash. |
||||||||||||||
