Traditional And Healthy Beef Olives recipes
This is a recipe for traditional beef olives. Despite their name, they have nothing to do with the vegetable of the same name. It is in fact a braised meat dish which has been popular in Scotland since the 1600’s.
- 1 1/2 cups fresh white breadcrumbs
- 1/2 cup semi-dried tomatoes, roughly chopped
- 1/2 cup grated parmesan cheese
- 1/4 cup basil leaves, finely shredded
- 2 tablespoons toasted pine nuts
- 1 egg, beaten
- 4 thin (220g each) topside steaks
- 2 tablespoons olive oil
- 2 cups beef stock
- Combine breadcrumbs, semi-dried tomato, parmesan, basil, pine nuts, egg and salt and pepper in a bowl.
- Cut each steak in half crossways. Place a piece of steak between 2 sheets plastic wrap. Using a meat mallet, pound until very thin. Spoon 2 tablespoonfuls bread mixture onto one end of steak. Fold in sides and roll up. Secure with toothpicks. Repeat with remaining steaks and bread mixture.
- Heat oil in a large frying pan over medium-high heat. Cook beef olives, in batches, for 2 to 3 minutes or until browned. Transfer to a plate.
- Pour stock into pan. Bring to the boil. Return beef olives to pan. Reduce heat to medium-low. Simmer, turning occasionally, for 10 minutes or until cooked through. Transfer beef to a plate. Cover with foil.
- Increase heat to high. Simmer sauce for 5 minutes or until thickened slightly. Remove toothpicks. Place beef olives on plates. Spoon over sauce and serve with steamed vegetables, if desired.