Beef Olives
- 1 1/2 lbs very thin round steak
- 1/2 cup rice
- 1 Tbsp chopped parsley
- A pinch of sweet herbs
- 1 slice of onion, minced
- 3 Tbsps beef drippings
- 2 Tbsps flour
- Salt and pepper to taste
- 1/2 cup stoned olives
- 1 pint water or stock
Cut the meat into pieces about 4 inches square. Chop the trimmings and add to the rice, parsley, herbs, onion and seasonings to form a stuffing. Put a spoonful of this mixture on each slice of meat. Roll up and tie firmly. Heat the drippings. Cook the rolls in them until brown. Remove from the pan. Add the flour. Mix smoothly. Put in the water or stock, whichever is being used. Stir constantly until boiling. Replace the meat and cook very gently 1 1/2 hours. 5 minutes before serving, add the olives. Remove the strings from the meat before dishing.
Submitted by Aug 14, 2009
15 min
30 min
45 min