Serves 4

Stuffed beef rolls with tomato and olive sauce recipe

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Ready in 45 minutes

50g butter
2 small onions, 1 finely chopped and 1 finely sliced
1/2 tsp dried mixed herbs
75g fresh white breadcrumbs
4 x 160-180g thin-cut beef frying steaks
1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes in natural juice
10 pitted, sliced black olives
Small handful chopped fresh parsley

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1. Melt the butter in a frying pan over a medium-low heat. Add the chopped onion and cook gently for 5 minutes, until softened. Add the herbs and cook for another minute. Stir in the breadcrumbs and season.
2. Lay 1 steak on a board and spread with a quarter of the stuffing. Roll up to encase the stuffing and secure in place with a cocktail stick. Repeat with the remaining beef and stuffing.
3. Put the oil in a large saucepan or deep frying pan over a high heat. Brown each stuffed beef roll all over for a few minutes, then remove and set aside.
4. Add the sliced onion and garlic to the pan and cook over a medium heat for 5 minutes, until softened and starting to colour. Return the beef to the pan and pour over the chopped tomatoes. Half-fill the empty can with water and add this as well. Scatter with the olives, bring to the boil and simmer for 20 minutes, stirring occasionally, until cooked through and the sauce has reduced slightly. Garnish with the parsley, season to taste and serve with mashed or boiled potatoes.

Nutritional info

Per serving: 508kcals, 29.7g fat (13.2g saturated), 40.4g protein, 21g carbs, 5.6g sugar, 1.1g salt

Chef's tip

Freeze any leftovers and thaw completely before reheating in the oven or microwave until piping hot.

Wine Recommendation

Wine note: Choose a full-flavoured Châteauneuf-du-Pape from the Rhône or a Syrah Vin de Pays d’Oc.

Stuffed beef rolls with tomato and olive sauce recipe

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