Beef olives with forecemeat stuffing

Beef olives with forcemeat stuffing
NOTE: No tips, just enjoy


    700g stewing steak, thinly cut
    30g seasoned flour
    1 onion finely sliced
    1 carrot finely sliced
    30g dripping (made or bought)
    420ml water

    For the forcemeat stuffing
    3tbs breadcrumbs
    2tbs finely chopped suet
    1tsp mixed herbs
    1 egg
    salt and pepper


    1. Wipe the meat and cut in to pieces 5cm x 8cm
    2. Make the forcemeat stuffing by combining the ingredients in a bowl with enough beaten egg to bind together
    3. Place a small amount of forcemeat on each piece of meat, roll up and tie securely with cook’s string
    4. Coat the olives with the seasoned flour (reserving some for the sauce) and fry in the dripping with the onions until browned
    5. Place the olives and onions in an ovenproof dish and keep in a warm place while you make a sauce by combining the fat in the pan, the remaining flour and the stock
    6. Bring the sauce to the boil, add a pinch of salt and skim before pouring around the meat. Pop in the carrots, cover and cook in the oven at 120ºC for 3 hours