Beef Olives

Name: Beef Olives
Yield: For 4
Ingredients: 1 pint fresh stock or water; 1 pint fresh stock or water; 1 oz flour; salt and freshly ground pepper; salt and freshly ground pepper; 1 egg; 1 teaspoon lemon juice; 2 anchovies, chopped; 1 oz suet, finely chopped; 1 dessertspoon parsley, chopped; 3 oz breadcrumbs; 1 lb topside or rump steak, sliced thin

Preparation info

For
4

Difficulty
Medium

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 lb topside or rump steak, sliced thin
3 oz breadcrumbs
1

Main course

Method

Beat the slices of beef to flatten them. Cut them into pieces about 3 x 1½ inches. Make a stuffing with the breadcrumbs, parsley, suet, anchovies, lemon juice, beaten egg, salt and pepper. Lay a little of this on each strip of beef, roll up and tie with a piece of string or thread. Heat the dripping in a frying pan and brown the beef rolls all over. Remove and drain on kitchen paper, while you