Beef Olives
Ingredients
- 1 tablespoon olive oil
- 2 onions chopped
- 4 mushrooms chopped
- 2 streaky bacon rashers chopped
- 1 garlic clove chopped
- 1 teaspoon thyme leaves chopped
- 4 to pside steaks about 150 g each
- 1 tablespoon gluten-free Dijon mustard
- 2 carrots peeled and diced
- 2 celery sticks diced
- 400 ml gluten-free beef stock
- 200 ml red wine
- steamed cabbage and carrots to serve
Instructions
- Heat half the oil in a frying pan, add half the onion, the mushrooms, bacon and garlic and fry for 3–4 minutes until softened.
- Stir in the thyme leaves.
- Spread each steak with a quarter of the mustard, then divide the stuffing mixture between them, roll up and secure with kitchen string.
- Heat the remaining oil in a flameproof casserole and brown the beef rolls on all sides, then remove from the pan and set aside.
- Add the remaining onion, the carrots and celery to the pan and cook for 3–4 minutes, then return the beef to the pan with the stock and wine.
- Bring to a simmer, cover and cook over a low heat for 2 hours.
- Serve with steamed cabbage and carrots.
Notes & Wine Advice
For serious beef sandwiches,
cut 2 red onions into wedges, then toss with 1 tablespoon olive oil and 1 teaspoon cumin seeds. Place in a roasting tin and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until starting to char at the edges. Cook 4 x 150 g sirloin steaks in a hot griddle pan until cooked to your liking. Spread 4 thick slices of gluten-free bread with 1 teaspoon gluten-free horseradish sauce each. Top each one with a small handful of rocket leaves. Place the steaks on top, then divide the roasted red onion wedges between them and top with another 4 slices of bread. Serve with homemade chips, if liked. Calories per serving 465 (not including chips)Nutrition values
Calories: 340 kcal