Beef Olives – a delicious recipe with beef topside, onions, red wine, brandy, flour plain, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine stuffing ingredients and mix well.
2
Cut beef into 4 equal sized steaks. Lay out the beef, flatten slightly with a meat hammer, season and divide the stuffing evenly between the beef. Roll up to completely enclose the stuffing and tie or secure with toothpicks.
3
Heat the oil in a pan and brown the beef in the oil. Transfer to casserole dish.
4
Finely slice onions. Add onions to pan and cook 2 minutes until soft, stir in the flour and cook a further minute on low. Add the tomatoes + juice, red wine and brandy and stir until smooth and sauce boils. Pour over the beef, cover, and cook at 190C/380F for about 1 1/2 hours until beef is tender.
5
Sprinkle with chopped parsley just before serving.
700
kcal
Calories
42
g
Fat
29
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 800 grams beef topside, 1 cup onions medium, 440 grams whole peeled tomatoes, 1 cup red wine, and more.
Yes, Beef Olives falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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