Beef Olives

Name: Beef Olives
Yield: 2 servings
Cuisine: American
Ingredients: 4 Rump steaks (around 800g) 1cm thick; 200 grams Bacon, finely chopped; 1 large brown onion, finely chopped; 200 grams Mushrooms, finely chopped; 2 tsp Fresh thyme leaves; 20 grams Butter; 1 1/2 cup Bread crumb; 1 tbsp Olive oil; 1 cup Beef stock; 2 tsp Plain flour

ChrisO505 @cook_2774571

Ettalong, Australia

Little bit of fiddling around but a very nice change up on meat and veg.

ChrisO505 @cook_2774571

Ettalong, Australia

Little bit of fiddling around but a very nice change up on meat and veg.

Saved

Ingredients

2 servings

4Rump steaks (around 800g) 1cm thick
200 gramsBacon, finely chopped
1 largebrown onion, finely chopped
200 gramsMushrooms, finely chopped
2 tspFresh thyme leaves
20 gramsButter
1 1/2 cupBread crumb
1 tbspOlive oil
1 cupBeef stock
2 tspPlain flour

Saved

Steps

1

Cook bacon in a large non stick frypan on medium heat until fat melts.
2

Add onions, garlic, mushrooms and thyme. Cook, stirring, until onion has softened but is not coloured.
3

Add the butter and stir until melted.
4

Now add the breadcrumb- mix well, season to taste and remove from pan. Wipe out pan with paper towel.
5

Trim excess fat from steaks, bash to 5mm and slice in half crossways (not lengthways).
6

Place 1/8 of the stuffing mix along the edge of the cut steak. Roll up and secure with toothpicks.
7

Heat the pan, add oil and beef olives. Brown all over on medium heat.
8

Wipe out any excess fat/oil before adding stock to beef olives. Reduce heat and simmer until cook as desired.
9

Remove beef from pan- cover to keep warm.
10

In a small bowl, stir flour with a little water into a paste. Add a big spoonful of stock and mix well. Now stir paste into stock in pan- bring to boil and then simmer until thickened slightly.
11

Serve beef on mash and some wilted English spinach leaves (if desired). Pour in some sauce, season and eat!