Beef Olives with Yogurt
|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)|
|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)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
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.
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.