This is a great beef olives recipe you can try out. Normally beef olives are stuffed with a mixture that includes breadcrumbs. To make the beef olives recipe low carb, I have substituted the breadcrumbs with Italian sausage.
Beef Olives are one of those retro dinner party dishes. Delicious never the less. They take a bit of effort to make but the end result is well worth the effort.
When it comes to the choice of beef to use for this recipes it is generally recommended that you use topside sliced into steaks, but any beef would be OK as the slow cooking will tenderize any of the tougher cuts of beef. I would avoid cuts that have excessive fat though as this makes it difficult to flatten the steaks out neatly and evenly.
Beef Olives Recipe
Ingredients – serves 4
4 x 200g (7 ounces) steaks
30g (1 ounce) butter melted
2 Italian sausages
1/2 tsp dried thyme
1 tablespoon chopped parsley
2 rashers of cooked bacon chopped finely
1 egg beaten
4 tablespoon olive oil
1 large onion finely chopped
1 large carrot finely chopped
2 cloves of garlic, crushed
1 tablespoon tomato purée
150ml red wine
1 liter (2 pints) beef stock
Salt and pepper
To make the stuffing for the beef olives.
1. Take the Italian sausage out of its skin; crumble this mixture and fry in its own fat until brown and well cooked. Mix together the cooked Italian sausage, dried thyme, parsley, bacon and egg and mix well.
To make the beef olives.
1. Take the steaks and place this between two layers of plastic. Use a steak mallet to gently pound out the steaks until about 1/4 thick.
2. Take the stuffing mixture divided into 4 and spread this over the flattened steaks.
3. Roll the steaks up, keeping the stuffing inside. Keep the shape of the beef olives by securing with either string or wooden cocktail sticks. It is important that you try to keep the stuffing inside the rolled up steaks.
4. Heat the oven to 170C/325F/gas 3.
5. Heat the olive oil in an ovenproof casserole dish. Fry the beef olives so that they brown all over. Remove the beef olives as they are browned.
6. Once the beef olive has been browned add the onion and carrot to the pan, fry these until they take on a bit of color, then add the garlic and tomato purée, and cook this mixture for about 1 minute.
7. Then add the red wine, and simmer until the wine has reduced by a half. Place the beef olives into the wine and vegetable mixture, then add the beef stock. Bring this up to the boil and cover the beef with a greaseproof paper (cartouche) and a well-fitting lid.
8. Place the casserole dish into an oven and cook for about 1 1/2 hours. Once cooked take the beef olives out of the stock and wine mixture.
9. To make a sauce reduce the remaining cooking liquid by simmering until the mixture has reduced. Sieve the sauce. Taste and add salt or pepper if necessary.
10. Remove the string or cocktail sticks from the Beef Olives. Place these on your serving dish and pour the sauce over. Serve with buttered cabbage.
I would be interested to find the following recipe if it exists. Beef Olive Recipe: Delia Smith.