Braised Beef Olives

Ingredients

600 gram beef schnitzel

Stuffing:

• 1 small green red or yellow capsicum
• 2 tablespoons finely chopped onion
• 1/2 cup finely chopped celery
• 1 3/4 cups soft breadcrumbs
• 2 tablespoons finely chopped parsley
• salt and pepper
• 2 tablespoons dijon mustard
• 1 tablespoon soft butter
• 1 tablespoon lemon juice

Sauce

• 1 tablespoon olive oil
• 1 bay leaf
• 1 3/4 cups tomato juice
• 1 tablespoon flour

Method

1. Pound beef with a meat mallet or rolling pin to flatten and thin it slightly.
   
2. Trim off any fat. Cut into pieces roughly 12-15cm square.
3. Deseed and chop capsicum. Mix in the remaining stuffing ingredients and spread the stuffing on beef.
   
4. Roll up and tie with string or secure with cocktail sticks.
5. Heat oil in a frying pan and brown beef rolls evenly.
   
6. Place into a casserole dish with a bay leaf.
7. On a low heat, add 1 cup of tomato juice to the frying pan then whisk the remaining juice with the flour and stir in until simmering. Pour over beef olives.
8. Cover the casserole and place into the oven at 170 degrees Celsius for 1 1/4 hours.
9. Remove string or toothpicks and serve either whole or in slices with the sauce laddled over.