Mushroom Couscous Beef Olives
Couscous & mushroom stuffed beef olives baked in tomato sauce and topped up with mozzarella.
Share this Recipe
Ingredients:
4-6 Slices Minute Steak
1tsp Extra Virgin Olive Oil
1 Onion
1 Carrot
1 Celery Stalk
200g Mushrooms
175ml Vegetable Stock
150g Couscous
150g Cooked Ham
400g Tomato Sauce
150g Mozzarella
Fresh Parsley
Salt & Pepper
Directions:
1.Place a saucepan or a wok on medium heat and add the E/V olive oil. Finely chop the onion and add it to the oil. Fry for about 3 minutes until the onion starts to soften.
2.Then add the finely ch9opped celery stalk and carrot and continue to fry for further 3 minutes.
3.Add the sliced mushrooms and season with salt and pepper.
4.Fry for a couple of minutes until the mushrooms start to soften, then add the vegetable stock and bring to a gentle boil.
5.When it boils, add the couscous, mix well, cover and turn off the heat.
6.Let it stand for 4 minutes until all the liquid is absorbed, then uncover and fluff it up with a fork. Allow it to cool down before using.
7.To assemble the beef olives place a slice of minute steak on your working top. Season with salt and add a slice of cooked ham on top.
8.Place about 2-3tbsp of the couscous mixture (depending on the size of the beef slice)
9.Carefully roll the beef into shape folding the sides inwards to hold the mixture inside. You can use toothpicks to hold the shape.
10. PLace half of the tomato sauce in a baking dish. You can use an aromatic sauce but the juices from the beef will give it enough flavour. Also this will serve to keep the beef olives moist.
11. Carefully place the wrapped beef olives on top of the sauce and top them up with the remaining sauce.
12.Add grated mozzarella and some freshly ground pepper on the surface.
13.Bake in a preheated 200°c oven for 40 minutes or until the surface is nicely browned and the beef is piping hot. Make sure the temperature is not higher as it might brown before the meat is entirely cooked.
14.Granish with some freshly chopped parsley before serving.
