Beef olives

Name: Beef olives
Yield: 4 servings
Cuisine: Beef
Ingredients: 4.00 beef sliced; salt and freshly ground black pepper to taste; 4.00 carrots medium, scraped; oil; 1.00 onion sliced; 3.00 garlic cloves, crushed; 1.00 green pepper diced; 10.00 ml tomato sauce; Worcestershire sauce; 30.00 ml sherry; 30.00 ml chutney; 150.00 ml water

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (12)

4.00	beef — sliced
	salt and freshly ground black pepper — to taste
4.00	carrots — medium, scraped
	oil
1.00	onion — sliced
3.00	garlic — cloves, crushed
1.00	green pepper — diced
10.00 ml	tomato sauce
	Worcestershire sauce
30.00 ml	sherry
30.00 ml	chutney
150.00 ml	water

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Method:

Flatten the beef slices with the palm of your hand, season to taste with salt and black pepper.
Place a carrot on each slice and roll it up, securing each beef olive with cocktail sticks.
Fry the beef olives in a little heated oil until brown on the outside. Remove from the pan and set aside.
Sauté the onion, garlic and green pepper in the oil in the pan until soft.
Add the remaining ingredients and heat until the sauce comes to the boil.
Return the beef olives to the sauce in the pan and simmer until the meat is tender.
Serve with rice.