Beef olives

Usually I make a stuffing by processing the bread slices in a food processor. But this is a bit quicker.

1 or 2 thin slices of thinly sliced schnitzel-style beef or veal per serving
1 slice of bread for each slice of meat
dried herbs (thyme, rosemary, oregano, basil)
finely diced onion
oil
beef stock
dry white wine
flour and water to thicken

Flatten each piece of beef with a meat mallet. Place a slice on bread on the meat, and sprinkle with dried herbs and diced onion.

Fold the edges of the meat over the bread, and then roll up Secure with toothpicks or string.

Heat some oil in a pan and brown each beef roll. Place in a casserole and pour over some dry white wine and beef stock. Place in a pre-heated 180C over and cook for 90 minutes. Thick the gravy with some flour and water.Remove toothpicks or string to serve.

This is good served with oven-baked potatoes topped with light sour cream and chives, steamed fresh beans and maybe some carrot sticks.