2 pieces quick fry steak, about 225 g (8 oz) each
100 g (4 oz) mushrooms, wiped and finely chopped
1/2 small green pepper, seeded and sliced
4 stuffed olives, sliced
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
60 ml (4 tbsp) red wine
100 g (4 oz) mushrooms, wiped and finely chopped
1/2 small green pepper, seeded and sliced
4 stuffed olives, sliced
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
60 ml (4 tbsp) red wine
method
1. Beat the steaks until fairly thin and halve each.
2. Mix together the mushrooms, pepper, olives, tomato puree and lemon juice in a small bowl and divide the mixture between the four steaks. Sprinkle lightly with salt and pepper and roll each one up.
3. Place each steak on a piece of foil. Pour 15 ml (1 tbsp) red wine over each and make a parcel with the foil.
4. Place in a baking tin and cook in the oven at 180°C (350°F) mark 4 for about 30 minutes. Remove from the foil, place on a serving plate and spoon over the juices.
2. Mix together the mushrooms, pepper, olives, tomato puree and lemon juice in a small bowl and divide the mixture between the four steaks. Sprinkle lightly with salt and pepper and roll each one up.
3. Place each steak on a piece of foil. Pour 15 ml (1 tbsp) red wine over each and make a parcel with the foil.
4. Place in a baking tin and cook in the oven at 180°C (350°F) mark 4 for about 30 minutes. Remove from the foil, place on a serving plate and spoon over the juices.
serving amount
serves 4
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