Beef Olives

2 pieces of Bolo/Mock Tender slices per person

Salt and freshly ground pepper to taste

Mustard powder to taste

½ a piece of streaky bacon per portion

1 onion, finely chopped

Enough Mushrooms, thinly sliced

1 small piece of garlic per portion

Canola Oil

Butter

Beef Stock

Cream

Method

1. Preheat the oven to 180˚C.
2. Pound the meat lightly to make it even. Arrange all the meat on a working surface and season with salt, pepper and mustard powder.
3. Place ½ a piece of bacon on each slice. Add 2 tsp of onion to each piece and spread evenly. Also add mushrooms and garlic to each slice. Roll the meat and tie with a thin piece of string or keep together with a tooth pick.
4. Heat enough oil and butter in a heavy-duty pan and cook the meat until it is browned evenly. Pack the beef olives in a single layer in an oven casserole.
5. Saute remaining mushrooms and onion and spread over the meat. Add just enough beef stock to almost cover the beef olives.
6. Cover the casserole and bake for  1 ½ to 2 hours or until the meat is tender. Remove from the oven and place the beef olives in a serving dish.
7. Use the remainder of the sauce and cook in a pan until it thickens. Remove from the heat and add a dash of cream.
8. Add some of the sauce to the Beef Olives and serve the rest separately.
9. Serve with Mash Potatoes, red cabbage and green vegetables like green beans or spinach.

Pairs perfectly with our Ansela van de Caab.