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Gourmet Beef Olives

Serves 6


  • 1 x 1.5kg piece of topside
  • 4 tablespoons ghee
  • 1 onion, cut into rings
  • 1 x 425ml can tomato puree
  • 3/4 cup claret
  • 1 teaspoon sugar
  • 250g small cultivated mushrooms
  • Stuffing -
  • 2 cups fresh breadcrumbs
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon oregano
  • 1 teaspoon grated lemon rind
  • 2 bacon rashers, finely chopped
  • pepper to taste
  • 1 egg
Download Recipe (PDF)


  1. Combine ingredients of stuffing together in a bowl. Cut beef into thin slices. Flatten each slice with a meat mallet. Spread each with stuffing. Roll up and secure with toothpicks. Melt 2 tablespoons of ghee in pan. Saute onion for a few minutes. Add beef rolls. Brown carefully. Pour in tomato puree, claret and sugar. Bring to the boil. Spoon into an ovenproof casserole. Cover, bake at 180C for one hour. Carefully strain contents over a bowl. Remove toothpicks from beef rolls. Return to the casserole or arrange on a serving platter. Cover and keep warm. Melt remaining ghee in a pan. Add mushrooms. Saute over high heat for 2-3 minutes, shaking the pan occasionally. Pour in sauce. Boil rapidly, reducing sauce to desired consistency. Pour over beef rolls. Accompany with buttered noodles, braised whole onions and carrots.


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