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.
Beat the steaks between two layers of cling film to about 1/16-inch thick without tearing the meat.
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.
Add the minced meat. Stir and cook the mixture for 10 minutes until the ground beef is well done.
Add the breadcrumbs, parsley, thyme leaves and beaten egg. Mix to consolidate the fixings.
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.
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.
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.
Use any fresh herbs you have available in place of parsley and thyme, such as fresh oregano or marjoram.
Preparation: 20 minutes
Cooking: 35/40 minutes
Enjoy your meal!