Beef Olives Recipe
Beef Olives Recipe with Beef, Sausagemeat, Breadcrumbs, Herbs, Onion, Butter, Egg, Kidneys, Tomato Puree, Red Wine & Stock.
INGREDIENTS
2 lb (1kg) topside of Beef
Oil
For the Stuffing:
1 lb (450g) Sausagemeat
2 oz (50g) Fresh Breadcrumbs
1 tablespoon chopped mixed Herbs
1 Onion, chopped and softened in 1 oz (25g) Butter
1 Small Egg to bind
For the Sauce:
6 oz (175g) Kidneys, diced
1 Large Onion
1 tablespoon Plain Flour
1 tablespoon Tomato Puree
1 Glass of Red Wine
1/2 pint (300ml) Stock
METHOD
Flatten the Beef with a meat hammer. Combine the ingredients for the stuffing. Spread the mixture on to the slices of Beef, roll up into neat parcels and tie securely with thread. Brown the parcels in Oil until seared. Remove and saute the Onion and Kidneys. When brown, stir in the Flour, Puree, Wine and Stock. Bring to the boil, add the Beef olives and a Bouquet Garni. Cook slowly for 1 1/2 hours or until tender. Serves 8.
Based on the Beef Olives recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).