Beef olives and onion beer gravy
Beef olives are little beef parcels of meaty goodness cooked in gravy. You’ll need some kitchen string to secure the mushroom stuffing.
Ingredients
- 2 tbsp vegetable oil, for frying
- 1 shallot, finely chopped
- 2 tbsp chopped mushrooms
- 120g/4½oz beef mince
- 2 tbsp breadcrumbs
- 1 tbsp Dijon mustard
- 2 x 80g/3oz slices silverside or rump beef steak
- 2 onions, finely chopped
- 1 tbsp plain flour
- 100ml/3½fl oz dark ale
- 250ml/9fl oz beef stock
For the leeks and carrots
- 2 tbsp olive oil
- 1 leek, roughly chopped
- 4 carrots, peeled and roughly chopped
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat a dash of oil in a pan and fry the shallot and mushrooms until soft, then leave to cool.
Mix the fried vegetables with the mince, breadcrumbs and mustard.
Shape into two sausages the length of the beef slices, then roll the beef slice around the mixture. Tie with kitchen string, and season with salt and pepper.
Heat a little more oil in a pan and fry until golden-brown all over. Add the onions and cook until they have coloured a little, then add the flour and beer. Simmer for 5 minutes, then add the stock. Loosely cover and simmer for 30 minutes.
Meanwhile, toss the leeks and carrots in olive oil and roast in the oven for 25-30 minutes.
Serve the beef olives with the leeks and carrots.
