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Beef Olives With Yogurt

Ingredients
  Rump steak 2 Pound, trimmed of fat and cut into 4 thin escalopes (1 kg)
  Flour 1 Ounce (25 g)
  Butter 1 Ounce (25 g)
  Vegetable oil 30 Milliliter (2 tablespoons)
  Tomato puree 30 Milliliter (2 tablespoons)
  Beef stock 1⁄2 Pint (300 ml)
  Bay leaf 1
  Natural yogurt 1⁄2 Pint (300 ml, to finish)
  Small onion 1 , peeled and finely chopped
  Mushrooms 2 Ounce, finely chopped (50 g)
  Fresh white breadcrumbs 30 Milliliter (2 tablespoons)
  Freshly chopped parsley 2 Teaspoon (10 ml)
  Fresh basil/Thyme 1 Teaspoon, chopped (5 ml)
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
Directions

MAKING
1.In a pan, heat butter and put onion and mushrooms in it and fry until soft.
2.Transfer the mixture to a bowl and add mushrooms, bread crumbs, parsley, basil, salt, pepper and egg.
3.Stir the mixture well.
4.Take 4 escalopes and divide the stuffing in 4 parts.
5.Put the stuffing at one end and roll; secure the meat roll with a cocktail stick.
6. Add salt and pepper to the flour and roll the meat roll on it.
7.Take an ovenproof casserole dish, heat butter and oil in it.
8.Put beef olives in it and fry until brown.
9.Add tomato puree and stock to it along with salt, pepper and bay leaf.
10.Cook the ingredients after putting the lid on for 11/2 hour.
11.Discard the bay leaf and serve immediately or freeze for later use.

SERVING
12.Serve warm by adding yogurt to the sauce.
13.If frozen, thaw at room temperature for 4 hours, reheat for 1 hour and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Dry Curry
Ingredient: 
Beef
Interest: 
Gourmet
Cook Time: 
90 Minutes

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