Beef olives

Ingredients

10 thin slices of topside steak with all fat removed, about 1kg

1 bowl of sage and onion stuffing

Salt and pepper

1 clove garlic

Plain flour

½ cup red wine

Water or stock

½ tbsp. tomato paste

3 sprigs of thyme

Sliced brown mushrooms

Olive oil

Method

Flatten out meat with a meat hammer to 3mm thick and a rough rectangle 10 by 15cm. You should get two olives per piece of topside.

If you do not have a meat hammer, the local butcher will bash them out for you.

Place roll of stuffing across the bottom of each piece and roll up.

Roll in flour, seasoned with 1/8 tsp. each of salt and ground black pepper.

Secure roll with two skewers pushed through the olive.

Heat a fry pan, add a little oil, so the olives do not stick in the pan.

Brown both sides of the olives, making sure to cook in small batches so the pan is not overloaded.

Pack tightly in a greased baking dish. Cover with wine, water, thyme, tomato paste and tuck mushrooms around olives.

Cook at 180°C for 1½ hours until tender or cook slowly at 160°C for 3 hours.

Check to make sure they do not dry out, adding more water if necessary.

Remove skewers before serving.