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

OTHER PRODUCTS

2 in 1 Stew Mix

View range

MORE DELICIOUS RECIPES

Mediterranean Vegetable Hot Pot

View recipe

Chakalaka and Pasta Salad

View recipe

African Style Tripe With Trendy Pap

View recipe
 

Want all the latest news, recipes and more?

Join our community