Beef Olives


Beef Olives (19)

Beef Olives

Beef Olives

  • Servings: 4-6
  • Difficulty: Average
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  • ½ Kg. Beef Steaks, cut into thin slices
  • 1 pkt. Bacon (250 gms)
  • 1 large Onion cut into thin slices
  • 1 large Potato (optional) cut into thin slices
  • 1 large tomato (optional) cut into thin slices
  • 4 to 5 garlic cloves sliced fine
  • Fresh mint or thyme leave, as required about 2 tbsp.
  • Corainder leaves, as required about 2 tbsp.
  • 1 tbsp. pepper powder

For gravy:

  • 2 chopped onions
  • 5 to 6 small whole onions
  • 2 carrots cubed
  • 1 Potato cubed (optional)
  • 1 cup beef stock
  • 1 cup Tomato pasata or fresh tomato puree
  • 1 cup red wine (substitute with grape or cherry juice if wine not available)

Beef Olives:

  1. Cut the steak slices into strips of 3” x 6” or 3” x 8” or bigger depending on your requirements. If the steaks are large enough, fold in the sides to make a compact roll. Beat with a mallet if required.  When buying the steaks, you can ask the butcher to beat them. This makes them easier to roll and also tender to cook.
  2. Wash and drain well squeezing out all water.
  3. Take a strip of beef and sprinkle some pepper powder, then place a bacon slice followed by onion slice, potato and tomato slice if using. Sprinkle some garlic, mint/thyme and coriander leaves.
  4. Roll the beef strip tightly and secure with string or toothpick.
  5. Fry the rolls in a tbsp. of oil on high heat till they change colour.  Reduce heat, turn and brown on all sides.


  1. Meanwhile, take deep pan and add 2 tbsp. oil and fry the chopped onion.  If any bacon or onion and pepper powder remains from the olives, add to the pan and sauté till onions are light brown.
  2. Add the pasata/tomato puree, stock and wine, adjust seasoning.
  3. When it begins boiling, add the browned beef olives, and the whole onions, carrot and potatoes.
  4. Bring to a boil, reduce flame and cook covered for 45 minutes.
  5. Open the pan and stir and continue cooking for another 15 minutes or till meat is done and the sauce thickens.
  6. Transfer the rolls to a serving dish, remove string or toothpicks, and pour the vegetable and sauce over the meat.
  7. Enjoy with warm buttered bread or rolls or plain steamed rice.

Making the Olives

The Gravy

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