Mediterranean beef olives with feta cheese and sweet pepper

Beef Olives with pasta

 

Sometimes Peter and I  have a quite long vegetarian period without being aware of it. Neither my husband nor I are that keen on meat that I have to serve him a big piece of it every day.
But last week I really was in the mood for some meat for a change.

The beef olives I had planned to prepare for this weekend turned out to be a challenge in two ways:

  1. The traditional recipe contains two of the three ingredients I can really say I hate: pickled gherkins and mustard (the third is Mayonnaise by the way) (However, I like them a lot without all that stuff)
  2. Currently my son is getting mobile, which means that he can decide to follow me wherever he wants (and he loves to follow me possibly even to the toilet). If I put him into the play pen, he is happy for 5 minutes, before he keeps attracting attention to himself in a quite noisy way, so that I give up and let him play on the floor, e.g. in the kitchen…

Concerning no. 1, I am happy to tell you that I discovered a great recipe in one of my cook books with alternative ingredients.
Concerning no. 2, I accepted that Jan obviously inherited the passion for being in the kitchen and tried not to step on him while he crawled through the dirt…

However, the meal that came out was a tasty variation of beef olives with an excellent sauce and it is worth to try it out!


Mediterranean beef olives with feta cheese and sweet pepper filling
 
Prep time
Cook time
Total time
 
The beef olives, stuffed with feta cheese and sweet pepper, are an uncomplicated dish, appropriate for a family sunday meal or for a large number of guests.
Author:
Recipe type: Meat, Fish & Poultry
Serves: 4-6
Ingredients
  • 6 beef olives (ask your butcher to prepare the meat for olives/ roulades
  • 2 red peppers
  • 2 yellow peppers
  • 120 g feta cheese
  • 5 branches of thyme
  • 3 branches of oregano (I took dried one, lacking the fresh one)
  • 400 g onions
  • salt, pepper
  • 4 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • ½ l of a strong red wine
  • ¾ l of vegetable stock
  • You also need sewing cotton or toothpicks
Instructions
  1. Pre-heat the baking oven to 100°C (upper and lower heat). Wash the beef olives with cold water and dry them well with paper towel. Wash the sweet peppers, divide them in halves and cut them in thin stripes.
  2. Cut the feta cheese in 6 stripes. Wash the herbs and pick the leaves off the branch. Peel the onions and cut them into small stripes.
  3. Put the beef olives on the work space and season them with salt and pepper. Put the pepper and feta cheese stripes on the lower third of the beef olives and dredge them with the herbs. Wrap the sides (I skipped this step) and roll up the beef olives. Fix them with sewing cotton or a toothpick and salt and pepper them. feta cheese and sweet pepper filling
  4. Put 3 tbsp of olive oil in a pan or roasting tin. Roast the beef olives on all sides for about 5 minutes and take them out. Put the rest of the oil and the onions into the pan and roast them for 2 minutes. Dust them with the flour and roast them again for 2 minutes while stirring.
  5. Deglaze with a shot of red wine and boil it down until it gets nearly black and dry. Repeat this step 2 times (I learned from my mother that this step ist very important when producing a sauce because of the essential toasted aromas that develop. Every repetition refines this aroma and the better the wine, the better the result!)
  6. Add the rest of the wine and the vegetable stock, insert the beef olives and boil it up. Cover it and put it in the oven (in the middle) for about 3 hours and 40 minutes. You can check the consistency of the meat with a fork, it shall become quite soft.
  7. Finally remove the pan, put the beef olives on a plate and remove the sewing cotton/toothpick. Boil down the sauce within about 15 minutes in order to receive a quite viscid sauce. Season it again to taste, if needed.
  8. Insert the meat again and bring to boil.
  9. Divide the beef olives into halves and put 2-3 of them on each plate with plenty of sauce. Serve it with pasta or gnocchi... and enjoy :-)

 

Ready prepared beef olives

screenshot

Welcome to the new version of FoodFamily!

Pretty much exactly 4 month ago, Eva and I posted our first recipes on FoodFamily. Launching a food blog had been on our minds for a while, but we never really thought we would do it. Not only because of the vast amount of blogs already out there, but also we had quite some respect… 

Read More »

marillenknoedel

Marillenknödel – bohemian apricot dumplings with butter-roasted breadcrumbs

…it’s this time of the year again! Marillenknödel… when I think of them, I think back to one of the many summers my sisters and I spent at my grandparents house in the south of Germany. My grandparents both grew up in Sudetenland/ Bohemia, which now is Czech Republic. They left during the second world… 

Read More »

Chicken Soup

I have never ever cooked a chicken soup before

Or: How to cook a chicken soup – an all time classic Have you every tried to make your own chicken soup? I have to admit, even though I consider myself a cookmaniac there are still many things I haven’t cooked yet. Remember our mom, who cooked herself through the entire Bocuse when she was… 

Read More »

ribeye and more

2,3 kg Ribeye with BBQ sauce, Salsa Verde and grilled vegetables – a family project

…and the introduction of “Big uncle Tom” While visiting my grandma in Germany with the kids, I was not only spoilt with the great rolled pork roast my mother prepared, but also with a great family BBQ at the house of Big uncle Tom. I had a nice piece of ribeye in the luggage –… 

Read More »