Beef Olive Casserole

Written By Jeff Ross

Beef Olive Casserole



  6-8 Pyengana beef olives 

  200g of mushrooms, finely chopped

  2 cloves garlic, crushed 

  1 red onion, chopped

  2 cups (500ml) of beef stock

  1 tablespoon of plain flour

  20g of butter 

  ¼ cup finely chopped parsley




Step 1

Preheat the oven to 160 C.

Step 2

Heat the butter in a large pan over medium heat, brown the beef olives for 2-3 minutes and then remove from the pan.

Step 3

Add the mushrooms, garlic and onion to the pan and cook, stirring, until soft. 

Step 4

Add the flour, stir for 1 minute or until flour is cooked out. 

Step 5

Add the stock and stir for 1-2 minutes or until sauce thickens.

Step 6

Place beef olives in a casserole dish, top with sauce and cover.

Step 7

Place in oven and bake for 1 hour or until beef is tender.

Step 8

Serve on mash potato and top with fresh parsley


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