Beef Olives
By Al.E
Ingredients
- 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
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 140mins
Cost Average budget
Preparation
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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