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Beef Olives

4 Lean beef; lamb or veal steaks (700 g)
4 tb Butter; (60 g)
4 Bay leaves
4 Flakes; (8 g) garlic, sliced
3 Cm ginger; julienned
8 Spring onions; chopped
2 Egg yolks
6 Bread slices; crust removed
A few strands saffron
4 sl Streaky bacon; cooked till crisp
1/4 ts Nutmeg powder; (1 g)
1/2 ts Salt; (2 g)
15 g Mint leaves; chopped
25 g Coriander leaves; chopped


BEAT the steaks with a meat mallet until they are about one cm thick. Heat the butter in the wok. Season with bay leaves, garlic and ginger. Add the spring onions and stir-fry for about five minutes or till they turn translucent. When cool, add the egg yolks, bread, saffron, bacon, nutmeg powder, salt and coriander leaves. Mix well, adding a little water to obtain a mouldable stuffing Divide it into four portions. Roll each steak gently but firmly around one part of stuffing Tie off with string Put the 'olives' onto a foil-lined oven tray. Cover the tray with foil and bake at 190 C/375 F/ Gas 5 for about 30 minutes, or until done. Incorporate any spare juices into a gravy, and serve with potatoes and other vegetables.





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