How to cook beef olives?

Published on Nov 17, 2023 by


1. How to cook a beef olive 2020

Beef olives are slices of steak that are full and afterward folded and integrated with an oval shape that looks a piece like olives. The British call it meat olives, while the Italians call the dish bragioli. The sauce can be similar to gravy or made with tomatoes.

Start with a thinly sliced ​​steak that is no more than 1/2 inch thick. Beat him with the smooth side of a meat club. If you prefer a gravy, flour the beef rolls before browning them and put the mashed tomatoes back with enough beef stock to cover the rolls.


Step 1

Beat the steaks between two layers of cling film to about 1/16-inch thick without tearing the meat.

Step 2

Preheat the skillet over medium-high heat and brown the bacon until crisp. Add a large portion of the onion and a large portion of the garlic. Reduce the heat and sauté over medium-low heat for 10 minutes or until the onion is translucent and begins to brown.

Step 3

Add the minced meat. Stir and cook the mixture for 10 minutes until the ground beef is well done.

Step 4

Add the breadcrumbs, parsley, thyme leaves and beaten egg. Mix to consolidate the fixings.

Step 5

Pour 1/8 of the ground beef over each steak. Roll up, tucking the edges. Tie the beef rolls with kitchen twine. Add 2 tbsp. of olive oil to the skillet over medium-high warmth.  Brown the beef rolls on all sides.

Step 6

Add the remaining onions, garlic, wine, meat broth and tomatoes. Heat the combination to the point of boiling and decrease the warmth to low. Cover the pan and cook the beef rolls until tender, turning occasionally, which can take about 45 minutes.

Step 7

Transfer the meat rolls to a serving dish. Remove the string. Simmer the sauce until thickened, which takes about five minutes. Pour the sauce over the meat.


  • 8 thin round steak slices, about 4 inches by 8 inches
  • Meat pounder
  • Plastic wrap
  • Skillet
  • 4 strips of bacon
  • 1 onion, small
  • 2 cloves of garlic, peeled and cut into cubes
  • 1/2 lb. finely ground beef, pork, or lamb
  • 4 oz. fresh bread crumbs
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 egg, beaten
  • salt
  • pepper
  • Kitchen string
  • 2 tbsp. olive oil
  • 1 cup of red wine
  • 1 cup of beef broth
  • 1 14 oz.crushed tomatoes


Use any fresh herbs you have available in place of parsley and thyme, such as fresh oregano or marjoram.

2. Beef with olives

Deboned Beef with Olives Ingredients (for 4 people)

  • 4 boneless beef steaks
  • about twenty green olives in brine
  • 1 small onion
  • dry white wine
  • vegetable broth
  • flour
  • butter
  • a sprig of parsley
  • extra virgin olive oil
  • salt

Difficulty:  low

Preparation: 20 minutes

Cooking:  35/40 minutes


  1. Drain the olives from the brine and cut them into rather large pieces (I cut them into quarters).
  2. Lightly flour the slices of meat.
  3. Peel the onion and chop finely.
  4. In a large pan, melt a knob of butter with a few tablespoons of oil, then add the onion and let it fry for a few moments before adding the slices of beef.
  5. Brown the meat on both sides, then deglaze with half a glass of white wine.
  6. When the wine has partially evaporated, add the olives and a ladle of hot broth.
  7. Cover the pan and let the meat cook over low heat for about half an hour, adding more broth if the cooking juices become too dry.
  8. When almost cooked, season with salt and sprinkle with finely chopped parsley.
  9. Serve the boneless beef with olives hot together with their cooking juices.

Enjoy your meal!

About the Author: Erica Kasper

Erica Kasper is an accomplished freelance journalist known for her incisive writing and in-depth reporting. With a passion for uncovering stories that matter, Erica has established herself as a respected voice in journalism. Her work, characterized by meticulous research and a commitment to truth, spans a range of topics from social issues to innovative trends. Erica’s dedication to her craft is evident in every piece she writes, whether it’s for major publications or niche outlets.

Leave a Reply

Your email address will not be published. Required fields are marked *

PHP Code Snippets Powered By :