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Beef Olives


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Rate this recipe 2.6/5 (55 Votes)


  • 1 thin slice of steak per person
  • 1 sausage with the skin removed per person/steak
  • Beef stock cube dissolved in 450ml of boiling water
  • 2 teaspoons gravy powder
  • 1 teaspoon cornflower
  • Cocktail sticks or cooking string to hold the ‘olives’ together


Level of difficulty Average
Preparation time 10mins
Cooking time 140mins
Cost Average budget


Step 1

Take each steak, cut off any excess fat around the edge and give it a bash with a meat mallet.

Step 2

Lay each steak out flat and spread a thin layer of sausage meat over the steak. Roll up each steak and use a couple of cocktail sticks (or string ideal) to hold the olive in place so that it doesn’t unroll.

Step 3

Heat a frying pan, add a little oil or butter, add each olive, and quickly seal the on all sides.

Step 4

Put the olives into an ovenproof dish and pour over the beef stock. Cover and cook in an oven at 160 C for 90 minutes.

Step 5

After 90 minutes, make up a little paste with the gravy power and cornflower. Once this is dissolved, mix a little of the hot stock from the olives dish and then pour it all back in the dish.

Step 6

Cover and cook for a further 30 minutes.

Serve with mashed potato and vegetables.

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