Beef Olives

Ingredients

3 x (200g) bacon rashers, chopped finely

1 x large (200g) brown onion, chopped finely

2 cloves garlic, chopped finely

200g button mushrooms, chopped finely

2 teaspoons fresh thyme leaves

20g butter

1 1/2 cups (105g) stale breadcrumbs

4 x (800g) rump steaks (1cm thick slices)

1 tablespoon olive oil

1 cup (250ml) beef stock

2 teaspoons plain flour

Directions

Cook bacon in a large non-stick frying pan over medium-high heat until fat melts.
Add onion, garlic, mushrooms and thyme; cook, stirring, until onion is softened, but not coloured.
Add the butter to the pan, stir until melted; stir in the breadcrumbs. Season to taste with salt and freshly ground black pepper.
Remove from the pan; wipe out the pan with absorbent paper.
Trim the excess fat from the steaks. Pound the steaks until 5mm thick; cut each one in half crossways (not lengthways).
Place 1/8 of the stuffing along the cut edge of a piece of steak. Fold ends over and roll steak up. Secure with toothpicks. Repeat with remaining steak and stuffing.
Heat the same pan; add oil and beef rolls; cook until well browned all over. Wipe out any excess oil from the pan. Add stock to the pan; reduce the heat and simmer, covered, for about 2 minutes or until cooked as desired. Remove beef rolls from the pan; cover to keep warm.
Stir flour and a little water in a small bowl or cup until a smooth paste. Add a spoonful of the hot stock, stir well. Stir paste into stock in pan; cook, stirring, until mixture boils. Simmer, uncovered, until thickened slightly.
Serve the beef and the sauce with mashed potatoes and baby spinach leaves, if desired.

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