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Beef olives in tomato sauce


With Simon Holst

Beef olives might have slipped out of foodie fashion these days, but we think it's possible they'll be making a comeback! Very lean beef schnitzel can sometimes be a bit tough, but long slow cooking makes it melt-in-the-mouth tender.

For 4 servings
Cost per serving: $4.65
Time to prepare: Slow cooker 4-8 hours, conventional about 60 minutes

Ingredients:

3 slices bread, crumbed
6 sun-dried tomato halves
1-2 Tbsp chopped fresh basil leaves or 1 tsp dried
2-3 slices prosciutto, chopped (optional)
1/2 tsp salt
black pepper to taste
750g beef schnitzel
toothpicks to fasten

2 Tbsp canola or other vegetable oil
1 medium onion, diced
2 cloves garlic, chopped
1 Tbsp plain flour
1 x 400g can diced tomatoes in juice
1 Tbsp balsamic vinegar
Salt and pepper

Method:

Make the filling by combining the first six ingredients in a large bowl.

Working with one at a time, lay the schnitzels on a board, then cut each into two halves long or wide enough to be rolled up. Place about 1/4 cup of the filling mixture at one end of each schnitzel strip, then roll it up around the filling and secure with a toothpick.

Heat 1 tablespoon of the oil in a large frypan (or slow cooker insert, if suitable) and brown the rolled schnitzels on all sides.

Coat the inside of the bowl of a medium-to-large slow cooker with non-stick spray. Transfer the browned schnitzels to the slow cooker or set aside until required.

Add the rest of the oil to the frypan, then sprinkle in the onion and garlic. Cook, stirring frequently, until the onion has softened, then stir in the flour. Cook for 1 minute further, then add the tomatoes and juice, vinegar and salt and pepper to taste. Bring the mixture to the boil, then pour it over the beef olives in the slow cooker and cover (or transfer the beef olives into the insert, then place in the base of the slow cooker and cover).

Turn the slow cooker to LOW and cook for 6-8 hours.

Serve with pasta or rice and a salad or lightly cooked vegetables on the side.

To cook conventionally: Prepare the beef and sauce as described above. Arrange the beef olives in a single layer in a shallow casserole dish and pour the sauce over them. Place the casserole dish in the oven and bake for 40 minutes at 180C. Serve as described above.

(TX: 9 August 2011)


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