Beef Olives With Roasted Garlic And Caper Mash

  • QUICK FACTS
  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
    -
  • INGREDIENTS
  • 1 kg topside beef cut into thin steaks (6-8)
  • 2 tbsp oil
  • STUFFING

  • 1 pkt beef sausage off the casing
  • 2 slices brown bread soaked in milk
  • 1 tbsp chopped parsley
  • 1 egg
  • 2 tbsp butter
  • 1 onion finely chopped
  • 1 pkt ROYCO® Beef Goulash Dry Cook-in-Sauce
  • 2 cups water
  • ROASTED GARLIC AND CAPER MASH INGREDIENTS
  • 6 potatoes peeled and cubed
  • 1 whole garlic bulb
  • olive to drizzle
  • 1 tsp ROYCO® Brown Onion Gravy
  • 2 tbsp butter
  • 2 tbsp capers
  • LOADED CAULIFLOWER SALAD INGREDIENTS
  • 1 head cauliflower broken into florets
  • 2 carrots peeled and sliced
  • 1 pkt ROYCO® Veggie Bake for roasted vegetables
  • 4 hard boiled eggs, chopped
  • 6 slices bacon chopped and fried
  • 1 cup grated white cheddar cheese
  • 1 spring onions sliced
  • DRESSING

  • ½ cup mayonnaise
  • ½ cup sour cream
  • salt and pepper
  • METHOD
  • Place the steaks between two sheets of cling wrap and flatten using a meat mallet
  • Combine all the stuffing ingredients and roll to form a sausage
  • Place the sausage on each steak and roll to form a parcel
  • Tie with a string or secure with a toothpick
  • Heat oil in a saucepan and seal the parcels on all sides until golden brown
  • Remove and set aside
  • Melt butter in the same saucepan and sauté the onion until soft
  • Stir in ROYCO® Beef Goulash Dry Cook-in-Sauce add water and stir to combine and bring to a boil
  • Add the beef olives, cover with lid and simmer for 1-2 hour or until beef olives are soft and tender
  • ROASTED GARLIC AND CAPER MASH METHOD
  • Cut the top of the garlic bulb, drizzle with oil and sprinkle with ROYCO® Brown Onion Gravy
  • Place the garlic in a tinfoil and roast for 45 minutes
  • Boil potatoes in salted water until soft
  • Once garlic is roasted squeeze it out and mix in with mash until well mixed
  • Add in butter and capers and mix well
  • LOADED CAULIFLOWER SALAD METHOD
  • In a roasting pan place cauliflower and carrots, drizzle with olive oil and sprinkle with ROYCO® Veggie Bake and roast until tender for 20 minutes
  • In a salad bowl place cauliflower and carrot mixture, add eggs, half the cheddar cheese
  • Mix all the dressing ingredients and pour over the salad
  • Sprinkle on top crisp bacon, rest of cheese and spring onion

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