Beef Olives

Name: Beef Olives
Yield: Serves 4 to 6
Ingredients: water or white wine, to mix; water or white wine, to mix; 2 pounds top side of beef cut into thin slices (approximately 3 inches by 4 inches); 1 Spanish onion, finely chopped; ¼ pound mushrooms, finely chopped; 4 tablespoons butter or oil; 4 tablespoons butter or oil; ¾ pint beef stock; 1 teaspoon dried marjoram, thyme or winter savory; 1 teaspoon dried marjoram, thyme or winter savory; 1 teaspoon dried marjoram, thyme or winter savory; ½ level teaspoon grated lemon rind; 2 eggs; grated nutmeg; salt and freshly-ground black pepper; salt and freshly-ground black pepper; 4 ounces fresh breadcrumbs; 4 tablespoons finely-chopped parsley; 2 ounces suet; 1 tablespoon butter; 1 tablespoon flour

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

4 ounces fresh breadcrumbs
2 ounces suet
4 tablespoo

Main course

Method

To prepare forcemeat stuffing: mix breadcrumbs, freshly-grated suet, fresh parsley, dried herbs, lemon rind and eggs. Season generously with grated nutmeg, salt and freshly-ground black pepper. If mixture seems too dry, add a little water or dry white wine.

Trim thin slices of beef into rectangles approximately 3 inches by 4 inches and beat meat well with a rolling pin to flatten and te