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Beef olives in red wine

Recipe from: 3/30/1989 12:00:00 AM
Ingredients 10
Servings 4


  • 600
    thin, flat slices of beef
  • salt and pepper
  • 1
    rosemary sprig
  • 12
    black olives
  • 2
  • 25
  • 3
    onions, sliced into rings
  • 250
    carrots, sliced
  • 200
    red wine
  • 25
    sour cream


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.

Read more on: beef  |  shallow-fry

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