(Take some beaten lean steak, roll it around a tasty stuffing, and bake to cook. That`s a beef olive. No olives used in the recipe)
4 lean beef, lamb or veal steaks 4 tbsp. (60g.) butter 4 bay leaves 1/4 tsp garlic 1/4 tsp ginger 8 spring onions, chopped (green onions?) 2 egg yolks 6 bread slices, crusts removed a few strands of saffron 4 slices of bacon, cooked till crisp (you can use some slice sausage mixture) 1/4 tsp (1g.) nutmeg powder 1/2 tsp (2g.) salt 1/2 tsp coriander
Beat the steaks with a meat mallet until they are about 1/4 inch thick.
Heat the butter in the wok. Season with bay leaves, garlic and ginger. Add the spring onions and stir-fry for about 5 minutes or till they turn translucent. When cool, add the egg yolks, bread, saffron, bacon, nutmeg powder, salt and coriander. Mix well, adding a little water to obtain a mouldable stuffing. Divide into 4 portions. Roll each steak gently but firmly around one part of stuffing, tie off ith string. Put the `olives` onto a foil-lined oven tray. (I wrap mine in foil?) Cover the tray with foil and bake at 190C/375F for about 30 minutes. Incorporate any spare juices into a gravy, and serve with potatoes and seasonal vegetables.
NOTE: sausage meat or links can be used instead of the stuffing for a nice change.
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I have one very similar in my collection listed as spanish beef. Only difference is it does contain chopped olives.
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That sounds nice as well Shadows, I hunted for yonks for this recipe, finally found one on the `net`.
It was a bit confusing cos I was sure my granny or mum never put olives in them, but I have tried quite a few variations with it before I actually found this one and all turned out good, so next time might try it with some chopped olives.
I make mine with thin skuces of rump steak, filled with a stuffing mixture - oats, onions and dried herbs.... (more like Skirlie than anything else). I secure them with a toothpick, brown them quickly in a very hot frying pan and then transfer to the oven to finish cooking.... That's the way my Mum used to make them - so I don't use measurements for anything!
Sometimes I make up a thin tomatoe sauce (tinned Italian tomatoes, onions and basil) and pour that round the 'olives' when they are nearly cooked.
I think they were called 'olives' as a joke, because the shape of the meat, stuffed with whatever, vaguely looks like olives..... but can't remember where I learned that fascinating fact!!!
Thanks Catriona, I really love experimenting with different recipes, especially the ones from home, I wish sometimes, I`d paid more attention to my mum and gran, that`s an auld song I ken
Elly D'you know a skirlie recipe? If not, my family one is on here somewhere....!
I used to make beef olives a lot when my family were young. My daughter and her friends loved the stuffing mix - but would only eat them when I made the thin tomato sauce to go with them..... I draw the line at boatils of Termatty Sauce.....! HP and Worcester are the only two proprietary brands of 'sauce' we have in the house!
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elly, thank you for sharing! This sounds really good! And I think the Skirlie would go well......
Now I can take some of the heat off, Cat and blame you too if I start gaining weight...heheheh J/k well.. not really.. well, ok I am.. maybe not... ok I am kidding....
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Yeh I am definitely going to try the recipe with Catriona`s Skirlie, don`t know why it didn`t occur to me before
I have a really auld book of recipes my auntie gave me years ago, think it was printed in the 30`s , will have to have a look and see what nice fattening, hearty meals that I can find for you
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