Greek beef olives

Recipe from: 2/12/1998 12:00:00 AM
Ingredients 17
Servings 4
Time

Ingredients

  • FILLING
  • 5
    ml
    olive oil
  • 1
    medium-sized onion, finely chopped
  • 1
    clove garlic, crushed
  • 125
    g
    fresh button mushrooms, finely chopped
  • 2
    rounds feta cheese, crumbled
  • 8
    chives, chopped
  • 15
    ml
    freshly chopped parsley
  • salt and freshly ground black pepper
  • 65
    ml
    cake flour
  • salt and freshly ground black pepper
  • 8
    slices beef, 3-5 mm thick
  • SAUCE
  • 75
    ml
    tomato purée
  • 150
    ml
    dry white wine
  • 150
    ml
    beef stock
  • 5
    ml
    sugar
 

Method

60-70 min
 
Heat a saucepan and add the oil once it is hot. Add the onion and garlic and stir-fry over medium heat until tender and glossy. Add the mushrooms and stir-fry until the liquid has evaporated and the mixture is dry. Remove from the heat and add the remaining filling ingredients. Mix well and set aside. Season the flour to taste with salt-and pepper and dust each meat slice with the mixture. Spoon some filling onto each meat slice and roll up. Secure with string and secure the ends with cocktail sticks. Blend all ingredients for the sauce in a saucepan and heat until just under boiling point. Heat a large flat frying pan and pour a little oil in the bottom. Fry the beef olives until brown all over. Reduce the heat and add the hot sauce. Cover and simmer for 60-70 minutes until the beef olives are tender and done. Serve hot with mashed potatoes or brown rice and vegetables. Serves 4-6.
 

Read more on: beef
 

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