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Beef olives

A retro classic featuring schnitzel rolled and stuffed

4

Serves

20 mins

Prep Time

1 hr

Cook Time

Beef + Lamb New Zealand

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

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4 pieces of Quality Mark beef schnitzels

approximately 100 grams each

Stuffing

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1 Tbsp olive oil

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1 small onion

finely chopped

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100g button mushrooms

very finely chopped

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130g wholemeal breadcrumbs

(roughly 3 slices bread)

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1 free-range egg yolk

whisked

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50g of crumbly blue vein cheese

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1 Tbsp parsley

finely chopped

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1 Tbsp olive oil

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1 Tbsp butter

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1 red onion

halved and thinly sliced

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40g unsalted butter

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40g plain flour

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400ml beef stock

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4 toothpicks

Serving Options

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creamy mashed mashed potato

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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.