Hereford Beef Olives
Ingredients
- 3 oz streaky bacon rashers rinded and finely chopped
- 1 small onion skinned and chopped
- 2 tsp chopped fresh parsley
- 4 oz fresh breadcrumbs
- 2 oz shredded beef suet
- 1/4 tsp dried mixed herbs
- 1 egg size 6
- 1 lemon
- salt and pepper
- 8 thin slices topside beef weighing about 1 1/2 lb
- 1 tbsp prepared English mustard
- 3 tbsp seasoned flour
- 1 oz butter
- 2 tbsp vegetable oil
- 3/4 pint beef stock
- 2 medium onions skinned and sliced
Instructions
- Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated rind of 1/2 of the lemon and 5 ml (1 tsp) juice and season.
- Put the meat between greaseproof paper and beat out with a meat mallet or rolling pin.
- Spread mustard thinly over the meat, then divide stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in seasoned flour.
- Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit. Brown them well, then remove from the pan.
- Stir the remaining seasoned flour into the pan residue and brown lightly. Gradually stir in stock and bring to boil. Season to taste, then return meat to pan.
- Scatter the onions over the meat. Cover and bake at 170°C (325°F) mark 3 for 1 1/2 hours or until tender.
Calories: 866 kcal
Carbohydrates: 42 g
Protein: 45 g
Fat: 61g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 1181 mg
Potassium: 845 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 287 IU
Vitamin C: 26 mg
Calcium: 58 mg
Iron: 10 mg