Beef Olives
Ingredients
Directions
Prepare
Slice the steak into thin pieces, about 4 inches long and 3 inches wide.
Place 1 teaspoon of forcemeat in the center of each piece.
Roll the steak around the forcemeat and tie securely with twine.
Fry
Heat a little butter in a stewpan and fry the olives, turning them until evenly browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tender steak
- Forms the outer wrap that encloses the filling and browns to give the dish its savory flavor.
- Forcemeat
- Adds a seasoned, moist filling that keeps the rolls juicy as they cook.
- Butter
- Conducts heat in the pan and promotes browning on the outside of the olives.
The step that matters
Tying the rolls securely. If the twine is loose, the steak can unroll during frying, letting the forcemeat escape and the rolls cook unevenly. A snug, even roll holds the filling in place while the meat browns.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.