Beef Olives

Beef Olives

It is a bit of a 1970's flashback, but they are actually jolly tasty, quick to cook, versatile and inexpensive.

These little rolls of stuffed beef can also be cooked on the barbeque, so they make a great alternative addition to the standard fare of sausages and steaks.  The quantity here is for four people.

I think they are well worth a go.

4 large slices of premium topside schnitzel beef (not veal)

¼ cup of flour or corn meal


For the stuffing:

2 slices of leg ham, finely shredded

1 garlic clove, crushed

¾  cup fresh breadcrumbs

Juice and zest of a lemon

2 teaspoons parsley, chopped

1 teaspoon rosemary, finely chopped

2 eggs

1 tablespoon parmesan cheese

1 teaspoon tomato paste

1 teaspoon Worcestershire sauce

2 tablespoons olive oil


Combine the stuffing ingredients in a small bowl, mixture should be fairly firm paste, not sloppy.  If a little moist add more breadcrumbs.

Lay the beef slices on a work surface and dust very lightly with flour or cornmeal.

Spread a layer of the stuffing on each schnitzel slice and roll up, securing with a toothpick or skewer.

Refrigerate for 30 minutes before slicing into 2 cm thick pinwheels and cooking on a hot grill, frying pan or barbeque.  The outer pinwheel should have a good crisp surface, while the inner meat is tender and sweet.

Allow meat to rest before serving.

Alternatively, par- grill Beef Olives then place in a baking dish and add a generous amount of Basic Tomato Sauce and bake in moderate oven for 30 minutes, serve with a grating of parmesan cheese and salad.