Beef and Chicken Olives
Beef olives used to be sold at the butcher, but no more. I can understand why, they take time to make and the bread based stuffing tends to squeeze out when cooking. We solved the problem with mini chicken fillets and a shorter stove top cooking time.
- Serves: 4
- Recipe Category: Meat beef
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Products in this recipe:
Garlic Pepper Seasoning, Mushroom Pesto, Green Onion Seasoning, Beef Flavour Stock Powder
You Will Need:
Method:
Halve each steak into 6 thin slices.
Place the meat on a chopping board and bat out with a meat mallet until about 3 mm thick.
Season the steak and chicken fillets with Garlic Pepper Seasoning.
Roll 2 - 3 chicken fillets into each piece of meat and secure with two toothpicks.
Dust with a mixture of 1 T (15 ml) flour and 1 t (5 ml) Beef Flavour Stock Powder. (Seasoned flour)
Warm the oil and butter in a medium size frying pan. Season the chopped onion with Green Onion Seasoning and leave to stand.
Brown the meat dusted with seasoned flour in the oil/butter mixture, remove from pan, add the seasoned onion and stir-fry, when onion is golden brown stir in the Mushroom Pesto.
Dissolve 2 t (10 ml) Beef Flavour Stock Powder in the measured water and add to onion mixture.
Bring to the boil and add the browned beef olives.
Cover the pan with baking paper and a lid, simmer for 20 minutes over gentle heat. Taste for seasoning.
Serve with crushed potatoes and seasonal vegetables.
Beef and Chicken Olives
Beef olives used to be sold at the butcher, but no more. I can understand why, they take time to make and the bread based stuffing tends to squeeze out when cooking. We solved the problem with mini chicken fillets and a shorter stove top cooking time.
- Serves: 4
- Recipe Category: Meat beef
-
Products in this recipe:
Garlic Pepper Seasoning, Mushroom Pesto, Green Onion Seasoning, Beef Flavour Stock Powder
You Will Need:
Method:
Halve each steak into 6 thin slices.
Place the meat on a chopping board and bat out with a meat mallet until about 3 mm thick.
Season the steak and chicken fillets with Garlic Pepper Seasoning.
Roll 2 - 3 chicken fillets into each piece of meat and secure with two toothpicks.
Dust with a mixture of 1 T (15 ml) flour and 1 t (5 ml) Beef Flavour Stock Powder. (Seasoned flour)
Warm the oil and butter in a medium size frying pan. Season the chopped onion with Green Onion Seasoning and leave to stand.
Brown the meat dusted with seasoned flour in the oil/butter mixture, remove from pan, add the seasoned onion and stir-fry, when onion is golden brown stir in the Mushroom Pesto.
Dissolve 2 t (10 ml) Beef Flavour Stock Powder in the measured water and add to onion mixture.
Bring to the boil and add the browned beef olives.
Cover the pan with baking paper and a lid, simmer for 20 minutes over gentle heat. Taste for seasoning.
Serve with crushed potatoes and seasonal vegetables.