#beef olives

Method

Remove all the fat from the beef. Wipe and peel the mushrooms and trim the stalks level with the caps. Chop the tomato finely. Chop the mushroom skins and stalks and the onion. Add the breadcrumbs, herbs, butter, and tomato; mix well, season and bind with egg yolk.

Flatten each piece of beef by beating with a rolling pin or a meat mallet. Divide stuffing into 8 and place a portion in the centre of each piece of steak. Roll up carefully and secure with fine string or cocktail sticks.

Brown olives in dripping in a frying pan, then arrange in a casserole. Pour over the stock and cook in the oven at 160C (325F) for about 2 hours, until tender.

Meanwhile, sauté the mushrooms in a little butter and keep warm.

Strain gravy off beef olives and thicken with flour. Remove string from olives and serve in a hot dish garnished with mushrooms and parsley.

A/N

Beef olives are a massive favourite in our house, but usually we get them premade from our local butcher. They’re a little different from this recipe but they just taste so good.