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.
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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
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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