Beef Olives In The Oven Food
BEEF OLIVES
Succulent rolled beef with a savory mushroom stuffing
Provided by emmaverde
Time 3h30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 175C.
- Fry the onions, garlic, mushrooms until soft. Add to the raw bacon and set aside.
- Place the beef on a flat surface and beat with a rolling pin or food hammer until very thin (approx 1cm thick). Spread each beef slice with the mustard. Fill with the prepared stuffing.
- Cut the leek in half and blanche for 30 seconds in boiling water/cold water so that the leek is stringy. Cut the leek in thin strips long ways.
- Roll the beef slices over the stuffing and use the leek strings to secure the beef. Fry the beef on all sides until brown and place in an oven proof dish.
- Fry the remaining onion, carrot and celery in a pan for 5 minutes. Add passatta, red wine and beef stock and stir. Pour over the beef olives and cook in the oven with a lid on for 3 hours.
- Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Served with seasonal vegetables.
BEEF WITH OLIVES
A casserole which can be frozen or cooked ahead of time. Saves you cooking when guests arrive, cook earlier and just heat up
Provided by Jane Gib
Categories Stew
Time 3h38m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the beef, plenty of salt and pepper, the garlic and the flour.
- set aside.
- fry the onions, carrots and bay leaf for 10 minute.
- Add the beef and cook until browned.
- Stir in tomato paste, water and wine.
- Bring to the boil.
- reduce heat to lowest setting and cover tightly. simmer gently for about 3 hours, or until beef is tender.
- (You can also cook in the oven instead of simmering).
- cool and chill for up to 2 days or freeze for up to 6 months.
- Reheat to boiling point and add the olives.
- Garnish with the parsley.
Nutrition Facts : Calories 1330.6, Fat 129.1, SaturatedFat 51.3, Cholesterol 168.6, Sodium 232.7, Carbohydrate 15.7, Fiber 2.7, Sugar 5.2, Protein 15.9
BEEF OLIVES
A very warm, yummy meal of stuffed beef steaks in a delicious tomato based sauce. It does not have olives in it. It's just the way it is named. Serve with some crusty bread and seasonal vegetables.
Provided by Susie T
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Lightly pound beef steaks with a rolling pin over some plastic to tenderise.
- Mix stuffing mix with water and divide between steaks.
- Roll up and secure with a toothpick.
- Sear the steaks with a little cooking spray.
- Remove from pan.
- Saute onions in the same pan until soft.
- Return the beef rolls and add the crushed tomatoes, red wine, herbs and sugar.
- Cover and simmer for 15 minutes or until tender.
- When cooked, slice the beef olives diagonally and serve on a bed seasoned vegetables.
- Pour some of the sauce over the top and place some crusty bread smeared with olive oil and rubbed with a little garlic on the side.
Nutrition Facts : Calories 52.8, Fat 0.2, Sodium 308.4, Carbohydrate 11.1, Fiber 2.1, Sugar 6.5, Protein 1.2
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