Recipe - Beef Olives

4 Lean beef; lamb or veal
steaks
; (700 g)
4 tablespoon Butter; (60 g)
4 Bay leaves
4 Flakes; (8 g) garlic, cut or sliced up
3 Cm ginger; julienned
8 Spring onions; chopped
2 Egg yolks
6 Bread slices; crust removed
A few strands saffron
4 sl Streaky bacon; cooked till
crisp
One fourth teaspoon Nutmeg powder; (1 g)
One half teaspoon Salt; (2 g)
15 g Mint leaves; chopped
25 g Coriander leaves; chopped

BEAT the steaks with a meat mallet until they are about one cm thick.
Heat the butter in the wok. Season with bay leaves, garlic and
ginger. Add the spring onions and stirfry for about five minutes or
till they turn translucent. When cool, add the egg yolks, bread,
saffron, bacon, nutmeg powder, salt and coriander leaves. Mix well,
adding a little water to obtain a mouldable stuffing Divide it into
four portions. Roll each steak gently but firmly around one part of
stuffing Tie off with string Put the 'olives' onto a foillined oven
tray. Cover the tray with foil and bake at 190 C/375 F/ Gas 5 for
about 30 minutes, or until done. Incorporate any spare juices into a
gravy, and serve with potatoes and other vegetables.

Converted by MC_Buster.

NOTES : Take some beaten lean steak, roll it around a tasty stuffing,
and bake to cook. That's a beef olive. No olives used in the recipe

Converted by MM_Buster v2.0l.