Beef Olives |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 12 thin slices of raw, lean beef (topside is good) 6x4" (15x10cm) | 4 oz (125g) breadcrumbs | 1 medium onion, grated |
| grated rind of 1 lemon | 1 tablespoon mixed chopped parsley and marjoram | 2 egg yolks |
| salt and pepper | 2 tablespoons oil | a litte flour |
| 1 pint (600ml) beef stock | ||
| 1 | Trim the beef slices of any fat or gristle, then beat them until they are flatter and thinner. Mix the breadcrumbs with the onion, lemon rind, herbs, egg yolks and seasoning and mix well. Put a small spoonful on each piece of meat, roll up and skewer with kitchen string or a cocktail stick. Rub all over in seasoned flour and brown them in the heated oil. Put side by side in an oven-proof dish, add the stock, bring to the boil, then cover and cook in a moderate oven, 350 F. (180C) or gas mark 4, for about 1-1/2 hours. Serve with freshly cooked root or green vegetables. |
| 2 | VARIATION: Thin gammon rashers, pork or veal can also be used for olives, and a teaspoon of tomato puree can be added to the stock if liked, also a tablespoon of red wine or sherry. |