Beef olives in peppercorn sauce Beef Recipes

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Beef olives in peppercorn sauce


1 pack of beef for beef olives
4 tsp wholegrain mustard
450g/1lb pack herby pork and beef sausages
2 tbsp olive oil
1 large onion, cut into wedges
2 x 25g/1oz packets creamy pepper sauce
225ml/8fl oz beef stock


1. Cut the beef olives in half widthways and flatten each slightly with a rolling pin between some plastic film. Spread a thin layer of mustard over one side of each beef olive.
2. Prick the sausages with a fork and wrap a beef olive around each one. Secure with a cocktail stick.
3. Heat the olive oil in a frying pan and fry the beef olives for 8-10 minutes, turning frequently until browned. Remove and set aside. Add the onion and cook for 8-10 minutes until golden brown, stirring often.
4. Sprinkle the sauce mix over the onion and stir in 570ml/1 pintwater. Stir in the stock. Bring to the boil, return the beef olives to the pan and simmer, uncovered, for 20 minutes. Season to taste and serve with creamy mash.

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