How to Cook Beef Olives


Beef has been a part of the American diet for decades. In the past 10 years, with the benefits of protein-rich diets, beef has become even more popular. Beef comes in different quality grades--such as prime, choice and select--different cuts--such as flank steak and short ribs--and different processes--such as corned beef and pastrami. Beef is extremely versatile, and is used in thousands of recipes, from soups and salads, to chilis and casseroles, and of course, steak. A traditional Mediterranean steak dish is Beef Olives, stuffed beef slices tied into oversize olive shapes. Mediterranean cultures see olives as a symbol of blessing and peace.

Things You'll Need

  • 1 lb. steak, sliced thin and tenderized 1 egg yolk, beaten 1 tbsp. beef drippings 1 tbsp. flour 1 tbsp. shredded suet 1 tsp. chopped parsley, fresh 1/4 tsp. mixed herbs, dried 2 tbsp. breadcrumbs, fresh 2.5 cups beef stock 3 cups mashed potatoes Salt and pepper 1 cup cooked peas (for garnish) Kitchen string Frying pan
  • Sprinkle suet with breadcrumbs, then finely chop the suet.

  • Add herbs, parsley, salt and pepper. Add beaten egg yolk and mix to bind.

  • Cut the steak into thin strips about 2 inches wide and 3 inches long.

  • Spread the steak strips with the suet mixture. Roll the steaks up and tie them into olive shapes with the kitchen string.

  • Put a frying pan on medium heat. Melt the drippings and place the steak rolls in the pan. Fry the steak rolls until they are browned on all sides.

  • Remove the steak rolls from the pan. Add the flour to the pan and cook until the flour is browned.

  • Stir the stock into the flour gradually. Bring to a boil.

  • Put the steak rolls back in the pan, and simmer, uncovered, for 1 1/2 hours.

  • Serve over mashed potatoes and garnish with peas.

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  • Photo Credit Photo by Maura McEvoy
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