Angus Beef Olives

700g (1½ lb) Topside Angus Beef cut into 8 thin slices
450ml (¾ pint) Beef stock
4 rashers Streaky bacon
2 medium Onions
1 small Onion
1 small Egg
1 Lemon
110g (4oz) Shredded Suet
100g (4oz) Fresh Breadcrumbs
25g (1oz) Butter
3 tbsp Plain Flour
2 tbsp Vegetable Oil
1 tbsp English Mustard
2 tsp Fresh Parsley
¼ tsp Dried Mixed Herbs
Salt and Black Pepper

Pre-heat oven to 170°C: 325°F: Gas 3.
Mix the finely chopped bacon with the chopped small onion, chopped parsley, breadcrumbs, suet, grated zest of half the lemon, 1 teaspoon lemon juice, herbs and egg.
Place the meat between several sheets of greaseproof paper and beat out with a meat mallet.
Thinly spread mustard over the meat, then divide the stuffing equally between the pieces.
Roll up the olives and secure with butchers string.
Lightly cover in the flour seasoned with salt and pepper.
Heat the butter and oil in a shallow flame-proof casserole into which the beef olives will just fit.
Brown well on all sides, then remove them from the casserole.
Stir the remaining flour into the casserole and cook for a couple of minutes.
Gradually add the stock and bring to a boil.
Return the olives to the casserole.
Scatter the two sliced medium onions over the olives.
Cover and bake for 1½ hours or until tender.
Remember to remove the string before serving.

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Angus Beef Olives

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