Serves 4
Beef olives used to be sold at the butcher, but no more. I can understand why, they take time to make and the bread based stuffing tends to squeeze out when cooking. We solved the problem with mini chicken fillets and a shorter stove top cooking time.
Recipe Category

You will need

3 tenderised steaks
Ina Paarman’s Garlic Pepper Seasoning
150 g chicken mini fillets
1 T (15 ml) flour
3 t (15 ml) Ina Paarman’s Beef Flavour Stock Powder
2 T (30 ml) canola or olive oil
1 T (15 ml) butter
1 onion, chopped
1 x 125 g Ina Paarman’s Mushroom Pesto
1 cup (250 ml) water


Halve each steak into 6 thin slices.

Place the meat on a chopping board and bat out with a meat mallet until about 3 mm thick.

Season the steak and chicken fillets with Garlic Pepper Seasoning.

Roll 2 – 3 chicken fillets into each piece of meat and secure with two toothpicks.

Dust with a mixture of 1 T (15 ml) flour and 1 t (5 ml) Beef Flavour Stock Powder. (Seasoned flour)

Warm the oil and butter in a medium size frying pan. Season the chopped onion with Green Onion Seasoning and leave to stand.

Brown the meat dusted with seasoned flour in the oil/butter mixture, remove from pan, add the seasoned onion and stir-fry, when onion is golden brown stir in the Mushroom Pesto.

Dissolve 2 t (10 ml) Beef Flavour Stock Powder in the measured water and add to onion mixture.

Bring to the boil and add the browned beef olives.

Cover the pan with baking paper and a lid, simmer for 20 minutes over gentle heat. Taste for seasoning.

Serve with crushed potatoes and seasonal vegetables.