Stuffed beef rolls in a tomato and olive sauce
- March 2006
- Serves 4
- Ready in 45 minutes
Roll beef steaks around a gorgeous stuffing and fry in a rich tomato sauce to make this easy Italian recipe for the whole family.
- 29.7g (13.2g saturated)
- 21g (5.6g sugars)
- 50g butter
- 2 small onions, 1 finely chopped and 1 finely sliced
- ½ 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
- 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.
- 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.
- 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.
- 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.
Freeze any leftovers and thaw completely before reheating in the oven or microwave until piping hot.
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