Beef Olives

Now that I’m a Mum, there’s absolutely no point trying to be creative when it comes to dinner time and my children. I have a rotating menu, with the same old meals served at every meal time. At least I know they’ll eat it. This is something I remember clearly when it came to my childhood. We ate pretty much the same few meals but I had a flashback the other night to when Mum really pulled out all the stops and created “Beef Olives” for us. It is definitely a retro classic and back to the 1970s and a time when home cooks started to experiment and try new recipes. 

This is such a great recipe for ‘using stuff up’ and using a cheap cut of meat all while trying to be a little bit fancy. If you save the bread crusts, like I do, make up a couple cups of breadcrumbs.

This part is where you can let your imagination go wild. I just happened to have 2 slices of bacon sitting in the fridge. I added chopped onion and a beaten egg plus a bit of seasoning. You can add just about anything here. Things like chopped ham, grated vegetables, olives, just about anything that needs using up.

You don’t need an expensive cut of meat here. I used topside steak and flattened out with a meat mallet in between pieces of plastic wrap.

Place a handful of stuffing mixture onto the centre of the steak. I cut these pieces in half just so they were easier to roll.

Secure with a toothpick. I can remember my Mum tying these with pieces of string. Something that I would find way too time consuming when I’m trying to get the meal out on the table. If it’s something you’ve got time for in the morning and you’re planning on cooking these in the slow cooker, then go right ahead. I find securing with toothpicks does a good job.

Roll each ‘olive’ in a little seasoned flour and fry in a little olive oil. You don’t really need to do this, especially if you’re in a hurry or wanting to add them straight to the slow cooker but I wanted to do this meal in the electric frypan so I could make a gravy from the pan juices.

Once the beef has been browned on all sides, melt a little butter in the pan and add 2 tablespoons of plain flour. Fry for about a minute then add 2 cups of beef stock until a thick gravy is formed. I got lots of nice chunky bits of bread and bacon in my gravy which just added to the flavour. Return the beef back to the pan and allow to cook for a couple more minutes.

Serve with mash and your favourite vegies and you’re done. This wasn’t difficult at all. You could make an Italian version which would go great in the slow cooker. Stuff with Italian seasoned stuffing and cook in a couple cans of tomatoes or passata. I’m going to try this next time. This is also known as Beef Braciole. If you feel like trying to ‘fancy’ things up for your family, this is an easy recipe to try on them. I must say it worked with my fussy lot.

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Beef Olives

A retro classic of a thinly sliced cheap cut of meat stuffed with soft breadcrumbs and whatever you have lying about in the fridge.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Anne

Ingredients

• thin slices of beef can use chicken, pork, veal
• 1-2 cups soft breadcrumbs
• bacon or ham diced
• 1 onion finely chopped
• 1 egg beaten
• dried herbs I used thyme and oregano
• salt & pepper
• flour for dredging
• extra virgin olive oil

Gravy

• 2 tablespoons plain flour
• 2 tablespoons butter
• 2 cups beef stock

Instructions

1. Mix breadcrumbs, chopped bacon/ham, onions, egg, seasoning and salt and pepper.
2. Flatten meat with a meat mallet until quite thin.
3. Place half a cup of stuffing mix into the centre of the flattened meat and secure with toothpicks.
4. Roll beef 'olive' into seasoned flour and and fry in a pan until golden on all sides.
5. Remove from pan.
6. Add butter and flour to pan.
7. Fry until clumps of flour are formed.
8. Add beef stock and whisk until the mixture has thickened.
9. Return beef olives to pan for approximately 5 minutes.
10. Serve with mash and vegetables.

Recipe Notes

For the slow cooker:
Once beef olives have been made, place in the slow cooker with 1 cup of beef stock.
Cook on high for 4 hours or low on 8 hours.
Remove olives and add 2 tablespoons of flour which have been made into a paste with a little water and add to the slow cooker juices.
Alternatively, remove liquid from slow cooker and make gravy as per instructions above.
Can be made with Italian flavoured seasonings and cooked in canned tomatoes or passata either in the pan or slow cooker.

 

 

Microwaved Mexican stuffed potato

I’d forgotten how easy it was to make a meal out of one humble potato. I used to do these ‘stuffed’ potatoes all the time on my own for a quick meal and thought I’d start doing it again when it’s only the man and I at home for an easy night’s meal. It’s done in next to no time and it’s a great way to use up leftovers like the Chilli Con Carne I’d cooked the night before.

It only takes a couple of minutes per potato in the microwave to cook it. First, prick all over with a fork, place on paper towel in the microwave and for this medium sized potato, I allowed 4 minutes. After two minutes, I turn the potato over and do the other side for 2 minutes. Better to under cook it and then zap for an extra minute or two. If it’s overcooked, the skin will be quite tough. While it’s cooking I get the toppings ready.

I had an avocado in the fridge and whipped up my easy, ‘no fuss’ guacamole which is just mashed avocado, salt and pepper and a bit of lime juice.

Just enough leftover chilli, for two. This gets heated in the microwave too for a couple minutes.

Grate some cheese. Gotta have cheese!

Now that the potato is cooked, time to assemble. Be careful with the potato because it will be super hot. Cut into quarters, not quite cutting all the way through. Top with a knob of butter. Top with the heated chilli, grated cheese, guacamole, sour cream and salsa (if you have it). 

In around 10 minutes, you have a quick, healthy meal for two. The topping ideas are endless. Use any kind of leftovers, cooked meats, salads like coleslaw, baked beans and bacon (for example). I’m going to go back to the humbled stuffed potato more often now. I know this one was well received.

Microwaved Mexican Stuffed Potato

• one potato per person
• leftover Chilli Con Carne (or savoury mince, for example)
• butter
• guacamole (made by mashing avocado and adding salt, pepper and lime juice)
• cheese, grated
• sour cream
• salsa

1. Prick potato all over with a fork and place on a paper towel in the microwave.
2. Cook for 2 minutes (for a medium sized potato) and turn over, cooking for a further 2 minutes. 
3. Repeat for more potatoes. (You can cook all potatoes at once but will have to experiment with cooking times.)
4. Cut potato in quarters in serving dish and top with a knob of butter.
5. Add toppings and serve.