Name: Greek beef olives
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 5.00 ml fresh chillies 573; 1.00 onion medium, finely chopped; 1.00 garlic cloves, crushed; 125.00 g button mushrooms finely chopped; 2.00 feta cheese crumbled; 8.00 fresh chives chopped; 15.00 ml fresh parsley chopped; sea salt and freshly ground black pepper; 65.00 ml flour cake; sea salt and freshly ground black pepper; 8.00 beef 3-5mm thick, sliced; 75.00 ml tomato purée; 150.00 ml wine dry white; 150.00 ml stock beef; 5.00 ml sugar

Recipe Disclaimer

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Ingredients (15)

FILLING

5.00 ml	fresh chillies — 573
1.00	onion — medium, finely chopped
1.00	garlic — cloves, crushed
125.00 g	button mushrooms — finely chopped
2.00	feta cheese — crumbled
8.00	fresh chives — chopped
15.00 ml	fresh parsley — chopped
	sea salt and freshly ground black pepper
65.00 ml	flour — cake
	sea salt and freshly ground black pepper
8.00	beef — 3-5mm thick, sliced

SAUCE

75.00 ml	tomato purée
150.00 ml	wine — dry white
150.00 ml	stock — beef
5.00 ml	sugar

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Method:

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.