Beef Olive Casserole
|Lean beef slice||8 , pounded out thinly (Approximately 3 X 4 Inches (8 X 10 Centimeter))|
|Bacon slices||2 , chopped|
|Onion||1 , finely chopped|
|Carrot||1 , finely diced|
|Celery stalks||1 , finely chopped|
|Beef stock||315 Milliliter (1 1/4 Cups)|
|Tomato paste||1 Tablespoon|
|Beurre manie||2 Tablespoon|
|Bacon slice||1 , chopped|
|Onion||1 Small, finely chopped|
|Fresh white bread crumbs||25 Gram (1 Cup)|
|Ground veal||1⁄2 Pound (225 Gram)|
|Chopped mixed herbs||1 Tablespoon|
|Beef stock||2 Tablespoon|
First make the stuffing.
Melt the butter in a small frying pan.
Add the bacon and onion and fry, stirring, until softened.
Combine the remaining ingredients in a bowl.
Mix in the bacon and onion.
Lay the meat slices on a board.
Spread the stuffing on the meat and roll up, tying the rolls with thread.
Heat the butter in a frying pan.
Add the meat rolls and brown them.
Lift out the meat and set aside.
Add the bacon and vegetables to the pan and fry, stirring, until they are lightly browned.
Put the meat rolls on top of the vegetables.
Mix the stock with the tomato paste and pour it over the meat.
Season to taste, add the bouquet garni and bring to a boil.
Cover the pan, reduce the heat to low and simmer the beef olives for 1 1/2 hours or until tender.
Lift out the beef olives, remove the thread, put them in a warm serving dish and keep hot.
Strain the sauce and return it to the pan.
If the sauce is too thin, add the beurre manie a little at a time, stirring over low heat until it has thickened.
Pour the sauce over the beef olives and serve.