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Beef Olives
Thin slices of beef topside rolled around a herb, mustard and breadcrumb stuffing, browned then braised low and slow in red wine and stock until fork-tender, a traditional British Sunday dish.
Total time
95 min
Prep
30 min
Cook
65 min
Difficulty
medium
Cuisine
British
Ingredients
8 thin slicesbeef topside
1 cupfresh breadcrumbs
1small onion, finely diced and cooked
2 tbspfresh parsley, chopped
1 tspfresh thyme
1 tbspDijon mustard
1egg
1 cupbeef stock
1/2 cupred wine
2 tbspplain flour
2 tbspbutter
salt and pepperto taste
Instructions
1
Mix breadcrumbs, cooked onion, parsley, thyme, mustard and egg. Season.
2
Spread stuffing on each beef slice. Roll up and secure with string or cocktail sticks.
3
Dust in flour. Brown in butter on all sides.
4
Add stock and wine. Cover and simmer 1 hour until tender.
5
Remove string. Serve with reduced cooking juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
222
Protein
6.6g
Fat
8.1g
Carbs
25g
Fiber
2.2g
Sodium
464mg
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