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Name: Chestnut-Stuffed Beef Olives
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 350 g Onions; sliced (12oz); 5 ml Brown sugar; (1tsp); 115 g Canned Bridge House Peeled; ; widthways; 85 g White breadcrumbs; (3oz); 350 g Mushrooms; sliced (12oz); 8 Salad onions; trimmed and; Salt; 4 sl Waitrose Brunswick Smoked; 1/2 Waitrose Beef Stock Cube;; ; ( 1/4pt) boiling; ; water; Grated zest of 1 lemon; ; (6tbsp); ; chopped; 40 g Suet; (1 1/2oz); 30 ml Olive oil; (2tbsp); 150 ml Guinness; ( 1/4pt); 90 ml Fresh parsley; finely; 2 Eggs; (medium), beaten; 1 250 g pack Aberdeen Angus; ; sandwich steaks; 30 ml Plain flour; (2tbsp)

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INGREDIENTS

350 g Onions; sliced (12oz)
5 ml Brown sugar; (1tsp)
115 g Canned Bridge House Peeled
; widthways
85 g White breadcrumbs; (3oz)
350 g Mushrooms; sliced (12oz)
8 Salad onions; trimmed and
Salt
4 sl Waitrose Brunswick Smoked
1/2 Waitrose Beef Stock Cube;
; ( 1/4pt) boiling
; water
Grated zest of 1 lemon
; (6tbsp)
; chopped
40 g Suet; (1 1/2oz)
30 ml Olive oil; (2tbsp)
150 ml Guinness; ( 1/4pt)
90 ml Fresh parsley; finely
2 Eggs; (medium), beaten
1 250 g pack Aberdeen Angus
; sandwich steaks
30 ml Plain flour; (2tbsp)

Servings

INSTRUCTIONS

Stuffing: combine the breadcrumbs, suet, parsley, lemon zest, chestnuts, salad onions and seasoning. Stir in the eggs to bind the mixture. Lay a piece of ham on each steak. Spread with the stuffing, roll up and secure with a cocktail stick. Place in a casserole dish and season. Lightly fry the onions in the oil for 5 minutes. Add the mushrooms and fry for a further 3 minutes. Stir in the sugar then the flour and cook for 1 minute. Add the Guinness and the stock and bring to the boil, stirring. Pour over the meat. Cover and cook in a preheated oven 180?C, 350F, gas mark 4 for 2 hours, turning the meat occasionally. Remove the cocktail sticks and serve the beef olives with mustard-flavoured mashed potato and vegetables. NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside. The cattle are reared on selected farms using the highest standards of animal husbandry.

NOTES

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Chestnut-Stuffed Beef Olives

350 g Onions; sliced (12oz) 
5 ml Brown sugar; (1tsp) 
115 g Canned Bridge House Peeled 
  ; widthways 
85 g White breadcrumbs; (3oz) 
350 g Mushrooms; sliced (12oz) 
8  Salad onions; trimmed and 
  Salt 
4 sl Waitrose Brunswick Smoked 
1/2  Waitrose Beef Stock Cube; 
  ; ( 1/4pt) boiling 
  ; water 
  Grated zest of 1 lemon 
  ; (6tbsp) 
  ; chopped 
40 g Suet; (1 1/2oz) 
30 ml Olive oil; (2tbsp) 
150 ml Guinness; ( 1/4pt) 
90 ml Fresh parsley; finely 
2  Eggs; (medium), beaten 
1  250 g pack Aberdeen Angus 
  ; sandwich steaks 
30 ml Plain flour; (2tbsp)

Stuffing: combine the breadcrumbs, suet, parsley, lemon zest,  chestnuts, salad onions and seasoning. Stir in the eggs to bind the  mixture.    Lay a piece of ham on each steak. Spread with the stuffing, roll up  and secure with a cocktail stick. Place in a casserole dish and  season.    Lightly fry the onions in the oil for 5 minutes. Add the mushrooms  and fry for a further 3 minutes. Stir in the sugar then the flour and  cook for 1 minute. Add the Guinness and the stock and bring to the  boil, stirring.    Pour over the meat. Cover and cook in a preheated oven 180?C, 350F,  gas mark 4 for 2 hours, turning the meat occasionally.    Remove the cocktail sticks and serve the beef olives with  mustard-flavoured mashed potato and vegetables.        NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside. The  cattle are reared on selected farms using the highest standards of  animal husbandry.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 4 servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 6.1mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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