| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Lean beef; lamb or veal steaks |
|
|
; (700 g) |
| 4 |
tb |
Butter; (60 g) |
| 4 |
|
Bay leaves |
| 4 |
|
Flakes; (8 g) garlic, sliced |
| 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 |
| 1/4 |
ts |
Nutmeg powder; (1 g) |
| 1/2 |
ts |
Salt; (2 g) |
| 15 |
g |
Mint leaves; chopped |
| 25 |
g |
Coriander leaves; chopped |
INSTRUCTIONS
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 stir-fry 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 foil-lined 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.
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