Easy Beef OlivesFrom sitbynellie 1 year ago
- 1 pack of 6 good-quality pork sausages (I used supermarket 'premium' pork sausages with leek and chives) shopping list
- 4 frying or braising beef steaks, 1.5 cm. (about ½ inch) thick (I used frying steaks (that's what I had – rump or 'round' steaks marked down in the supermarket as they were right on their expiry date!) but braising steak (such as shoulder or 'chuck'), cheaper but tougher and requiring long cooking, is usually what is used) shopping list
- ½ onion, chopped shopping list
- 3 fat cloves garlic, sliced shopping list
- ½ 14-oz. can chopped tomatoes shopping list
- 1 tbsp. mixed dried herbs shopping list
- 500 ml. beef gravy (about 17 US fl. oz.) shopping list
- 1 tsp. cocoa powder (optional) shopping list
- 2 tsps. worcestershire sauce shopping list
- a large glug of red wine shopping list
- 1 tbsp. nutritional yeast (optional) shopping list
How to make it
- Preheat the oven to 350°F/Gas Mark 4.
- Remove the meat from the sausage casings and crumble it up in a bowl.
- Using a meat mallet pound out the steaks until about 8 x 6" in size. Lay a sixth of the sausage-meat in a 'column' about a quarter of the way from one of the short sides of the steak. Roll up to form a cylinder, then put this 'seam side-down' in a lidded baking dish or casserole dish. Repeat with the rest of the steaks. Any left-over sausage meat can be rolled into little meatballs and put in beside the rolls. I don't bother to brown the meat first, or tie the rolls up. I just bung everything in the dish and into the oven, so this dish is easy. I use a 26 cm. (about 10¼ inch) Le Creuset circular casserole dish but any-shaped dish of similar size can be used as long as it has a tight-fitting lid.
- Scatter the onions, garlic and tomatoes at the sides of the group of four 'olives'.
- Sprinkle over with the herbs.
- In a measuring jug, make up the gravy, any good store bought mix is fine.
- Add the cocoa powder, Worcestershire sauce, wine and nutritional yeast, mix well, and pour over the 'olives'. (Nutritional yeast isn't essential but it enhances the flavour and boosts the B vitamin content of the dish.)
- Cook in the oven for 1 hour 30 minutes, turning each 'olive' over half-way through.
- Serve with any starch and vegetables of your choice.