Beef olives
A retro classic featuring schnitzel rolled and stuffed
4
Serves
20 mins
Prep Time
1 hr
Cook Time
Recipe author
Beef + Lamb New Zealand
Don’t be fooled – there aren’t actually any olives in this recipe. A beef ‘olive’ refers to a delicious rolled and stuffed schnitzel and is a term that dates back to medieval times. This is a modern take on a retro classic with a blue cheese, mushroom and onion stuffing.
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Ingredients
4 pieces of Quality Mark beef schnitzels
approximately 100 grams each
Stuffing
1 Tbsp olive oil
1 small onion
finely chopped
100g button mushrooms
very finely chopped
130g wholemeal breadcrumbs
(roughly 3 slices bread)
1 free-range egg yolk
whisked
50g of crumbly blue vein cheese
1 Tbsp parsley
finely chopped
1 Tbsp olive oil
1 Tbsp butter
1 red onion
halved and thinly sliced
40g unsalted butter
40g plain flour
400ml beef stock
4 toothpicks
Serving Options
creamy mashed mashed potato
steamed broccoli
Method
Beef Olives
1
Preheat the oven to 180°C.
2
Stuffing: Heat the olive oil in a large saucepan over a medium heat and add the onions and mushrooms.
3
Cook for 5-10 minutes until softened and then transfer to a large bowl.
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4
Add the breadcrumbs, egg, blue cheese and parsley to the bowl and mix everything together well.
5
Once cool enough to handle, make the stuffing mixture into four evenly-sized sausage-shaped portions the same width as the beef schnitzel.
6
Place the first piece of NZ Beef schnitzel on a board and put a stuffing portion at one end (preferably the narrower end). Roll the beef up around the stuffing and secure with a toothpick. Repeat with the remaining schnitzel.
7
Heat the olive oil and butter in an ovenproof frypan on a medium heat. Add the beef olives to the pan and brown all over, then remove and set aside.
8
Add the sliced red onion to the same pan and cook until softened. Remove and set aside.
9
Add the second measure of butter to the pan and cook until frothy, then stir in the flour and cook for 1 minute.
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10
Gradually add the stock, whisking until smooth and bring to a boil.
11
Remove from the heat, stir in the onions and add the beef olives.
12
Cover the pan with a lid or aluminium foil and bake in the oven for 20 minutes, or until cooked through.
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13
Serve the NZ Beef Olives garnished with chopped parsley, atop creamy mashed potatoes and with a side of freshly steamed broccoli.
