BEEF OLIVES WITH HORSERADISH STUFFING
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Ingredients:
6 pre-packed minute steaks
Or if you prefer, ask your butcher to cut 6 very thin slices of his (oops we mean beef!) best buttock
3 tablespoons vegetable oil
1 medium onion finely chopped
4 sticks celery sliced
1 tablespoon fresh parsley
6 oz. 175g fresh breadcrumbs
2 tablespoons creamed horseradish sauce
2 tablespoons flour
½ pint .10fl ounces cider
½ pint .10fl ounces beef stock
3 tablespoons Worcester sauce
1 egg yolk
Heat ½ tablespoon oil in a pan. Fry the onion and half the celery until softened. Remove to a bowl, add parsley, breadcrumbs and seasoning. Stir horseradish and egg yolk together and use to bind the stuffing. Divide the stuffing between the slices of beef, roll up and secure with a cocktail stick.
Add the remaining oil to the pan and add the beef olives, fry all round until brown. Remove olives and set aside. Stir flour into the oil, cook stirring continuously for 2 minutes, gradually stir in cider, beef stock and Worcester sauce and.remaining sliced celery. Cook until the mix has thickened, return the olives to the pan, cover tightly and simmer for about an hour, until tender.
