Beef olives in red wine

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4 servings
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Beef

By Food24 November 03 2009
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Ingredients (10)

600.00 g beef — thinly sliced
salt and freshly ground black pepper
1.00 fresh rosemary
12.00 black olives
2.00 aubergines
25.00 ml oil
3.00 onions — sliced into rings
250.00 g carrots — sliced
200.00 ml wine — red
25.00 ml sour cream
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Method:

Season the beef slices with salt, pepper and rosemary.
Chop half the black olives finely.
Cut out 4 long, thin slices of brinjal and dice the rest.
Place the brinjal slices on top of the slices of beef, along with the chopped olives, and roll up tightly.
Secure with toothpicks and fry rapidly in the heated oil until brown.
Add the diced brinjal, onion and carrots and sauté.
Pour the red wine over the rolls and simmer until the meat is done.
Add the remaining olives and sour cream, season to taste with salt and pepper, and heat through.
Serve with rice.



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