Free Recipe Chestnut-Stuffed Beef Olives
Recipe Type: W Recipes
Recipe Preparation: boil
Cooking Ingredients for Chestnut-Stuffed Beef Olives Recipe
MMMMM—-THE STUFF
ING——
85 g White breadcrumbs; (3oz)
40 g Suet; (1 1/2oz)
90 ml Fresh parsley; finely
-chopped
; (6tbsp)
Grated zest of 1 lemon
115 g Canned Bridge House Peeled
-Chestnuts; roughly chopped
8 Salad onions; trimmed and
-finely
; chopped
Salt and freshly ground
-black pepper
2 Eggs; (medium), beaten
1 250 g pack Aberdeen Angus
-pre-cut
; sandwich steaks
4 sl Waitrose Brunswick Smoked
-Ham; cut in half
; widthways
350 g Onions; sliced (12oz)
30 ml Olive oil; (2tbsp)
350 g Mushrooms; sliced (12oz)
5 ml Brown sugar; (1tsp)
30 ml Plain flour; (2tbsp)
150 ml Guinness; ( 1/4pt)
1/2 Waitrose Beef Stock Cube;
-dissolved in 150ml
; ( 1/4pt) boiling
; water
Chestnut-Stuffed Beef Olives Preparation
Stuffing: combine the breadcrumbs, suet, parsley, lemon zest, chestnuts, salad onions and seasoning. Stir in the eggs to bind the mixture. Lay a piece of ham on each steak. Spread with the stuffing, roll up and secure with a cocktail stick. Place in a casserole dish and season. Lightly fry the onions in the oil for 5 minutes. Add the mushrooms and fry for a further 3 minutes. Stir in the sugar then the flour and cook for 1 minute. Add the Guinness and the stock and bring to the boil, stirring. Pour over the meat. Cover and cook in a preheated oven 180ºC, 350ºF, gas mark 4 for 2 hours, turning the meat occasionally. Remove the cocktail sticks and serve the beef olives with mustard-flavoured mashed potato and vegetables. Converted by MC_Buster. NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside. The cattle are reared on selected farms using the highest standards of animal husbandry. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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