How to Cook Beef Olives

Written by deborah cohn
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How to Cook Beef Olives
Beef is very versatile (Photo by Maura McEvoy)

Beef has been a part of the Western 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 chillies and casseroles, and of course, steak. A traditional Mediterranean steak dish is Beef Olives, stuffed beef slices tied into oversized olive shapes. Mediterranean cultures see olives as a symbol of blessing and peace.

Skill level:

Things you need

  • 1/2 kg. steak, sliced thin and tenderised
  • 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

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  1. 1

    Sprinkle suet with breadcrumbs, then finely chop the suet.

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

    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.

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

    Serve over mashed potatoes and garnish with peas.

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