Beef olives

Beef olives

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / person: 365 kcal
, Fat: 13 g
, Carbohydrate: 15 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To prepare

8 thin beef cutlets (e.g. sirloin) (approx. 80 g each)
1 tsp salt
a little pepper


150 g carrots
100 g red peppers
100 g yellow peppers
80 g cured ham (e.g. Pro Montagna cured mountain ham)
2 tbsp coarse-grain mustard

To braise

oil for frying
2 onions
2 tbsp white flour
4 dl red wine
4 dl beef bouillon
2 bay leaves
½ bunch flat-leaf parsley
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Cooking pot with lid

How it's done

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To prepare

Flatten the steaks a little using a meat tenderizer or the base of a pan, season.


Peel the carrot and cut into 8 sticks. Cut each of the peppers into 8 sticks.

Brush one side of the steaks with the mustard, place one slice of cured ham on top of each, cut the remainder of the ham into thin strips, set aside.

Place the carrots and peppers on top of the cured ham, roll up. Tie the beef olives with kitchen twine.

To braise

Heat the oil in a cooking pot, brown the beef olives in batches for approx. 3 mins. all over, then remove. Thinly slice the onion, sauté in the same pan for approx. 2 mins., dust with flour.

Pour in the wine, reduce by half. Add the stock and bay leaf, bring to the boil.

Reduce the heat, return the meat to the pan, cover and braise over a low heat for approx. 30 mins. Turn the meat, braise (uncovered) for approx. 20 mins.

Roughly chop the parsley, sprinkle on top of the beef olives along with the reserved strips of cured ham.

Good to know
Serve with: Polenta
Tip: Instead of red wine, use 100 ml of red port and 300 ml of dark malt beer (e.g. Amber).

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