Beef Olives with Chicory

[Irene]

Beef Olives with Chicory

Serves 4

 

Ingredients:

·        4 small heads of chicory (Belgian Endive)

·        4 slices (175g/6oz each) of flank of beef

·        Salt and white pepper

·        Sweet Paprika pepper

·        Cayenne pepper

·        4 slices of lean cooked ham

·        4 tbsp of Oil

·        225ml/8fl.oz. Medium white wine

 

For the sauce:

·        3 Tomatoes

·        2 tbsp Flour (all-purpose)

·        2 tbsp Whipping Cream

·        Salt

·        Pinch of sugar

·        Worcestershire Sauce

 

 

Remove any rough outer leaves from the chicory and cut a cross in the base of each.  Sprinkle each slice of beef salt and pepper, paprika and a little cayenne.  Top each piece of meat with a slice of ham and then a chicory head.  Starting with the narrowest end of the meat slices roll up and secure with wooden cocktail sticks (toothpicks) or fine string.

 

Heat the oil in a pan and use to brown the beef rolls on all sides.  Add half the wine, bring to boiling point, cover and simmer for 1¼ hours, adding the rest of the wine as the liquid evaporates.  Transfer the beef olives to a warm serving dish and remove the sticks or string.  Keep hot.

 

Pour boiling water over the tomatoes, drain, peel, halve and remove the seeds.  Sieve or liquidize the flesh and add to the juices in the pan.  Blend the flour with the cream, add to the pan and stir until boiling.  Simmer for 3 minutes, season with salt and add the sugar and a few drops of Worcestershire sauce to taste.  Serve with the Beef Olives, accompanied by noodles or potatoes.

[Gandalph]

Sound's delicious Irene. For me tonight though it's the Chicken and Curly Fires with a sweet and sour sauce. 

[andsome]

Sounds good except for one thing for us. We always skin tomatoes before cooking bu NEVER remove the seeds. Each to his own.