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Beef Olives


Scottish Beef Olives


6 pieces Lean beef, lamb or veal steaks
6 tbsp. Butter
6 pieces Bay leaves
1/2 tsp. Garlic
1/2 tsp. Ginger
8 stalks Green onions, chopped
4 whole Egg yolks
6 pieces Bread slices, crust removed
few strands Saffron
6 slices American bacon, cooked till crisp
1/4 tsp. Ground nutmeg
1/2 tsp. Sea salt
1/2 tsp. Coriander


Beat the steaks with a meat mallet until they are about one quarter inch thick.

Heat the butter in a wok and season with bay leaves, garlic and ginger.

Add the green onions and stir-fry for about five minutes or until they are translucent.

Cool it down, add the egg yolks, bread, saffron, bacon, nutmeg, salt and coriander

Mix well and add a little water to obtain a moldable stuffing.

Divide into four portions then roll each steak gently but firmly around one part of stuffing.

Tie off with string then put the OLIVES into a foil-lined oven tray.

Cover the tray with foil and bake at 375 F for about 30 minutes, or until cook.

Incorporate any spare juices into a gravy and serve with potatoes and other vegetables.

Serve 6 people.

Useful information:

This particular Scottish beef recipe, doesn't use olives at all.

Make some beaten lean steak, roll it around in a tasty stuffing, and bake to cook, and that what is a beef olive.




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Last modified: May 26, 2003