Beef Olives

Ingredients

• 1 small onion
• Breadcrumbs
• 6 olives
• Pepper
• salt
• flour
• Parsley
• 1 lb. steak or remains cold sirloin
• Butter

Method

1. 1

   Cut the steak or beef in thin squares of about three inches; make a stuffing of the onion chopped very fine, chopped parsley, olives, breadcrumbs, a tablespoonful of butter, pepper and salt; put a little of this in the squares of beef, and roll, sew up with fine cotton, roll each in flour, and pack them tightly in a saucepan with about a tablespoonful of butter, shaking them occasionally so as not to burn them.

2. 2

   When nicely brown, cover with water or stock, or a little beef extract in water; put in the stones of the olives and allow to simmer for an hour and a half.

3. 3

   The longer they cook the better.

4. 4

   Strain the gravy and thicken with a little more flour if required.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 35. The excerpt below is the record exactly as published.

BEEF OLIVES. 1 small onion Breadcrumbs 6 olives Pepper, salt and flour Parsley Butter 1 lb. steak or remains cold sirloin

Cook this with the app: pantry check, scaling, and the assistant.