I guess the other name for these rolls is Beef Olives, which I’ve always thought was a strange name for a stuffed piece of steak as there’s never olives in them nor do they look like olives. Beef olives/rolls seem to have a variety of fillings, but this is the first version I’ve seen that uses minced steak, minced liver and bacon, as well as celery tops. Could be worth trying……
Heavens knows why this is called Beef Josephine. It’s from a pamphlet put out by the Australian Meat Board sometime in the 70s. The idea was a beef recipe from each State and this one is from NSW. The idea was that it ‘epitomises the career-housewife’s needs when caring for her family – two tasty dishes from the one beef joint’ – outdated terminology, but still a good idea to get value from a piece of beef.
There’s lots of different Meat Loaf recipes from fairly simple ones to ones filled with boiled eggs, prosciutto and other interesting ingredients. This one is the first one though that I’ve seen with a sauce that you pour over the loaf when it’s cooking and definitely the first one with coffee in the sauce. Something different to try.
I’ve never thought of combining a hamburger with a hot dog, but the people at Carnation Milk obviously did back around 1960s. Maybe it could be a new McDonalds meal……
This recipe was put out in a little booklet by Mum’s bowls club. You can see I’ve amended it somewhat, as Mum and I both cooked them in the oven and not on the stovetop. They’re really tasty, easy to make and everyone loves them. Just don’t overcook them or you end up with a gluggy mess.
Meatballs and pasta are a great combination and this is one of those recipes you can prepare beforehand. With a cooking time of only around 40 minutes you can put in the oven when the family or friends are almost ready to eat.
This is a recipe that a friend used when she was catering for her husband’s 40th birthday dinner a many years ago. She cooked two 1kg pieces of beef and multiplied the marinade and sauce ingredients to match. It could be prepared in advance and was delicious. At the time she wasn’t worried whether it was gluten free or not, but with us being more conscious of dietary issues these day, it would work really well for everyone now.
Although this recipe suggests beef cheeks or chuck steak, I think beef cheeks would be my first choice. Either way you’ll end up with a rich and delicious dish.
It’s years since I made or even ate Beef Olives. Mum used to make them and I can remember having to untie them as you ate them. When I made them I used toothpicks, which made them easier to eat. Finding this recipe has reminded me that it’s time I made them again.
This is a great lamb dish for a party as it uses 2 1.5kg boned legs of lamb and makes a fairly large casserole. Of course if you halve the recipe, it’s a fine for a family meal or a smaller number of guests. It recommends asking your butcher to bone out two legs of lamb for you to use, which is shows it’s age. Now it’s all done for you at the supermarket without you having to ask – much easier!!
