Beef Olives with Bacon Stuffing Recipe

Beef Olives with Bacon Stuffing Recipe

Ingredients : Serves 4

450 g/1 lb rump steak, cut into four thin slices
50 g/2 oz lean bacon, rinded and finely chopped
50 g/2 oz/0.5 cup shredded (chopped) suet
100 g/4 oz/2 cups fresh breadcrumbs

30 ml/2 tbsp chopped parsley
2.5 ml/0.5 tsp dried mixed herbs
A pinch of grated lemon rind
Salt and freshly ground black pepper

1 egg, beaten
25 g/1 oz/0.25 cup plain (all-purpose) flour

25 g/1 oz lard (shortening) or vegetable fat
1 onion, sliced
600 ml/1 pt/2.5 cups Beef Stock

15 ml/1 tbsp tomato ketchup (catsup)

1 carrot, sliced

Method :

Beat the steak slices flat and leave to stand for 30 minutes. Mix together the bacon, suet, breadcrumbs,
parsley, herbs and lemon rind and season to taste. Bind together to a stuffing with the egg. Divide the stuffing equally between the steak slices, roll up the slices round the stuffing and tie with string or secure with cocktail sticks (toothpicks). Season the flour with salt and pepper and dust the rolls with the flour, shaking off any excess. Heat the lard or vegetable fat in a frying pan (skillet) and fry (saute) the beef olives until browned on all sides. Transfer to a casserole dish (Dutch oven) and keep warm.


Add the onion to the pan and fry until browned, then add to the beef. Stir the remaining flour into the pan and brown for 1 minute, stirring well to scrape up the meat juices. Mix in the stock and ketchup, stirring thoroughly, then pour over the beef in the casserole, add the carrot and season to taste. Cover and cook in a preheated oven at 160C/325F/gas mark 3 for 2 hours until tender.

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