Beef Olives have been a part of British cuisine since the 16th century. Given the name, one would think that they actually contain olives. Actually, this is not the case. “Olive” is a British term for for wrapping meat around a savory stuffing, browning it and finishing it in a brown sauce.
46 to 8 ounce beef steaks (suggest round or flank steak)
1/4cupall-purpose flour for dusting the Beef Olives
1large onionpeeled and sliced
4large carrotspeeled and cut into 2-inch sticks
1 1/4cups(300 ml) beef broth
1 1/4cups(300 ml) red wine
1/4teaspoonfreshly ground black pepper
Process all the stuffing ingredients in food processor fitted with steel blade until finely minced, about 30 seconds. Shape into cylinders; set aside.
Pound the steak to about 1/4-inch thickness. Season with salt and freshly ground black pepper. Place sausage in middle of each steak. Roll up and secure with kitchen twine. Lightly dust with all purpose flour.
To cook, heat oil in a Dutch oven over medium heat; brown the Beef Olives on all sides. Remove from pan; onions and carrots. Cook over medium heat for about 10 minutes. Add beef broth, red wine, salt, pepper, and thyme. Bring to a boil. Cover, and reduce heat to medium low. Cook on stovetop or in a 325° F oven for 2-1/2 to 3 hours, or until meat is fork tender.
Remove Beef Olives from Dutch oven. Strain liquid in a wire strainer set over a bowl. Press as much liquid as possible from vegetables. Pour reserved liquid into fat separator. Return liquid to Dutch oven. To thicken, add some Bisto mixed with beef broth to desired consistency. Return Beef Olives to sauce. Heat for 5 minutes or more until Beef Olives are heated through.
Remove kitchen twine and serve. Yield: 4 servings.
Savory British Beef Olives
Amount Per Serving
Calories 848Calories from Fat 504
% Daily Value*
Saturated Fat 22g110%
Vitamin A 10190IU204%
Vitamin C 8.1mg10%
* Percent Daily Values are based on a 2000 calorie diet.