Instructions: Stuffing: combine the breadcrumbs, suet, parsley, lemon zest, chestnuts, salad onions and seasoning. Stir in the eggs to bind the mixture.

Lay a piece of ham on each steak. Spread with the stuffing, roll up and secure with a cocktail stick. Place in a casserole dish and season.

Lightly fry the onions in the oil for 5 minutes. Add the mushrooms and fry for a further 3 minutes. Stir in the sugar then the flour and cook for 1 minute. Add the Guinness and the stock and bring to the boil, stirring.

Pour over the meat. Cover and cook in a preheated oven 180 C, 350 F, gas mark 4 for 2 hours, turning the meat occasionally.

Remove the cocktail sticks and serve the beef olives with mustard-flavoured mashed potato and vegetables.

NOTES :
This recipe uses prime cuts of Aberdeen Angus Silverside. The cattle are reared on selected farms using the highest standards of animal husbandry.

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