except mine had migrated into the garden
Classically these should be braised for an hour or so, but as I was running hideously late, I decided to speed them up somewhat.
Quick Beef olives
I flattened out the slices of meat with a rolling pin, I really must buy myself a meat mallet one of these days.
put a spoonful of mushroom stuffing onto each slice.
then rolled them up, I was going to tie them up with string, but it turned out mine had migrated out to the garden shed during the summer and as it was misty and raining I wasn’t going to venture out to find it, so I took my chances that as I wasn’t going to be braising them for ages they wouldn’t fall apart, I browned them in a pan and thankfully they didn’t.
I took them out of the pan, covered them in foil and put them in the oven.
Into the pan they came out of I added some butter, cooked off some onions, then added thyme, garlic, tomato concasse, garlic and a few sliced mushrooms, cooked it for a few minutes, then added a large glug of red wine, and reduced it down a bit.
simmered it for a few minutes and served them with some herby roasties, despite not being braised for an hour they were very tasty indeed.