Lifestyle
#WFD – Beef Olives
Beef olives are a very old, but delicious dish, dating back to medieval times.
POLOKWANE – The name ‘Beef Olives’ does not have any association with the olives you pick off a tree.
The ‘olives’ are little parcels of stuffed schnitzel which, cooked in the slow cooker, result in a beautifully tender, popular family meal.
Ingredients
- 8 beef minute steaks
- 1 egg, beaten
- 30ml cashew nuts, Toasted and roughly chopped
- 60ml basil leaves, finely shredded
- 125ml parmesan cheese, grated
- 125ml marinated sundried tomatoes, roughly chopped
- 375ml fresh white breadcrumbs
- 30ml olive oil
- 500ml boiling water
- 1 x KNORR Beef Stock Pot
Method
- Combine breadcrumbs, sundried tomato, parmesan, basil, cashew nuts, egg and salt and pepper in a bowl.
- Spoon 2 tbsp of the bread mixture onto one end of steak.
- Fold in sides and roll up.
- Secure with toothpicks.
- Repeat with remaining steaks and bread mixture.
- Heat oil in a large frying pan over medium-high heat.
- Cook beef olives, in batches, for 2-3 minutes or until browned.
- Transfer to a plate.
- Pour stock into pan and bring to the boil.
- Return beef olives to the pan and reduce heat to medium-low.
- Simmer, turning occasionally, for 10 minutes or until cooked through.
- Transfer beef to a plate.
- Cover with foil.
- Increase heat to high.
- Simmer sauce for 5 minutes or until thickened slightly (add a splash of wine, if you like).
- Remove toothpicks.
- Place beef olives on plate.
- Spoon over sauce and serve with steamed vegetables, if desired.
This recipe was provided by What’s for Dinner.
