03 January 2013,23:11 by

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Beef olive can be identified as roll beef. This recipe mostly prepared for picnics or party. It’s very delicious because instead of rapper it is coated with beef outside and inside is different spices. The ingredients are sirloin steaks (removed the fat) thinly sliced, season flour, and beef dripping for the stuffing white breadcrumbs toasted, shredded beef suet, mushrooms or minced and finely chopped and grated rind of 1 lemon.
Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 15 minutes

Preparation Method :

  • Preheat the oven to Gas Mark 2/150°C/300°F.
  • Flatten the steaks, using a steak mallet, and mix all the stuffing ingredients together in a clean bowl.
  • Divide the mixture equally between the 6 pieces of beef.
  • Roll them up, folding in the ends, and tie each beef olive with butcher's string (available from your local supermarket).
  • Roll them evenly in the seasoned flour.
  • Then heat the dripping in a shallow frying pan and fry the beef olives all over for 2 minutes on each side.
  • Place the beef olives in a deep casserole dish, cover with the beef stock and cook in the centre of the oven for 1 hour.
  • Remove the beef olives from the casserole, remove the string, and place it on a warm serving dish.
  • If you wish to thicken the beef stock/sauce, transfer it to a small pan, boil until reduced, and pour around the beef olives.


  • 500 grams sirloin steaks (fat removed), thinly sliced 
  • Seasoned flour 
  • 25 grams beef dripping 
  • 570 ml Basic Beef Stock

For the stuffing

  • 150 grams fresh white breadcrumbs, toasted
  • 50 grams shredded beef suet 
  • 50 grams mushrooms, minced or finely chopped
  • 2 tablespoons chopped fresh parsley 
  • Salt and freshly ground black pepper (to taste)
  • Grated rind of 1 lemon 
  • 1 beaten egg

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