Beef Olives In Onion Gravy With Shallots Disaster AvertedFrom sitbynellie 1 year ago
- 2 tbsps. olive oil shopping list
- 2 small onions, chopped very finely shopping list
- 5 cloves garlic, chopped very finely shopping list
- a dash of dried thyme shopping list
- a dash of dried sage shopping list
- a dash of dried oregano shopping list
- 1 pt. beef gravy (made up from store-bought is OK – I used 'Bisto Best roast beef Gravy Granules') shopping list
- 1 Knorr stockpot jellied concentrated beef stock 'capsule' (optional, if you have it) shopping list
- a handful of nutritional yeast (optional - enriches flavour and adds B Vitamins) shopping list
- a good dash of worcestershire sauce (note – in the UK we sometimes just call it Worcester sauce (pronounced 'Wooster') – makes it easier to say!) shopping list
- a glug of red wine, if you have it (optional – I didn't use it) shopping list
- cracked black pepper shopping list
- a pack of 6 premium-quality pork and leek (or other variety) sausages shopping list
- 3 pieces braising steak about ¼-½″ thick and about 7 × 5″ across shopping list
- about 12 shallots, halved if large (this is what I had available), or just use more onion shopping list
- another 4-5 whole cloves garlic, peeled shopping list
- rice, or boiled baby potatoes and mushrooms shopping list
How to make it
- In a frying pan, heat the oil. Add the chopped onion, stir and fry gently until softened and just starting to colour. Add the garlic and fry gently until fragrant, say 2-3 minutes See Photo. Add the dried herbs and fry gently for a minute or two.
- Add the gravy, concentrated stock and nutritional yeast, if using; Worcestershire sauce, red wine if using, and a good grind of black pepper See Photo. There should be enough salt in the gravy mix but taste for seasoning anyway. Turn off the heat and let the gravy cool down.
- Take the sausages and extract the meat mixture from each sausage skin. Keep the six pieces of sausage-meat separate on a plate. Then, take the braising steaks and hammer them out thinly with a meat mallet and cut each piece in half so you have six pieces. Hammer each half a bit more until they are about 7 × 5″ across.
- Take a piece of steak, and a sausage-worth of sausage-meat See Photo. Spread the sausage-meat in a cylinder shape along the short edge of the steak, and roll the steak up. Repeat with the other five pieces of steak and the other five pieces of sausage-meat.
- Lay the beef olives in a rectangular oven dish See Photo. Scatter over the shallots or onion See Photo. Refrigerate until ready to cook. Take out of the fridge half an hour before cooking.
- Preheat the oven to 350°F.
- Pour the cooled onion gravy over the beef olives and shallots. Make sure the gravy is into every nook and cranny amongst the meat. Just for kicks, I threw more garlic on top. See Photo
- Bake in the oven for 1 hour 30 minutes. (You could give it up to another hour if you like caramelized onions and garlic but watch it carefully See Photo. 1 hour 30 minutes is quite enough to cook them through. See the intro for more information).
- Serve with rice, or boiled baby potatoes and mushrooms, or indeed anything you like.