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Traditional Scottish beef olives recipes
This is a recipe for traditional beef olives. Despite their name, they have nothing at all to do with the vegetable (olive) of the same name. It is in fact a braised meat dish which has been popular in Scotland since the 1600's and combines topside of beef, wrapped round a "stuffing" mixture. there are a few variations on the contents of this stuffing with some people adding a little extra beef or pork to the mixture. Some recipes may even suggest using a quicker (and lazier) method of simply using sausagemeat to stuff the flattened beef.
Cut the meat into 8 thin slices and beat out flat with a mallet (or rolling pin). Thinly spread the mustard over each piece and then the stuffing mixture(divided equally). Roll up the meat and secure into a tube shape. the tube should hold its shape but you could tie with butchers string or even use some form of cocktail stick to maintain shape(remembering to remove once part cooked and will hold shape) . Dust each of the "olives" with the seasoned flour, then heat the butter and shallow fry the "olives" until browned all over.
Set aside, keeping the juice for the next part. Stir the remaining flour into the meat juices to thicken then stirring frequently, add the stock bringing to the boil. Place the "tubes" into the casserole dish and cover with the onions. Cook this in the oven for 1hr 30 to 1hr 45 minutes. Remove all string before serving (they should keep their shape by now)
This dish should serve 4 people accompanied by a potato dish of your choice.
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For US to UK equivalents for food weights and measurements see this rough guide