Beef Olives

Beef Olives

This beef olive was made by Chula King of Pudge Factor, but Mum’s are similar


50 g beef, stewing or frying, with little fat, cut thin
1 teacup breadcrumbs
shake of mixed herbs
1 Tbsp suet
pepper and salt
1 Tbsp parsley
chopped bacon (±2 slices)
grated rind of lemon
squeeze of lemon juice
2 egg yolks with little water


  1. Set oven temperature to 180 °C.
  2. Stir all filling ingredients together
  3. Pound beef out to 1/4 inch or /1/2 cm thickness
  4. Spread filling evenly over beef
  5. Cut beef into four portions.
  6. Roll and tie.
  7. Place in casserole dish and cover with rich brown gravy.
  8. Simmer for two hours.
  9. Just before serving, add little cream from top of milk.
  10. Makes 4 beef olives.

Abbreviations / Volumes / Temperatures
Back to Elaine’s Recipes – List
Back to top

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.