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Beef olives

Serves 8
Prep time: 40 Mins
Cooking time: 5 Hours

'Beef Olives' don't have any association with the olives you pick off a tree. Rather, the 'olives' are little parcels of stuffed schnitzel which, cooked in the slow cooker, result in a beautifully tender, popular family meal.



  • 10-12 beef schnitzels
  • 2 cup fresh breadcrumbs
  • 75 g butter, chilled and grated
  • 1/2 tsp crushed celery seeds, optional
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • grated rind of 2 lemons
  • 1-2 onions, peeled and sliced
  • 1 cup chopped prunes
  • 1/4 cup flour
  • 2 1/2 cup beef stock
  • 1/4 cup redcurrant jelly, optional
  • 1/4 cup HP or worcestershire sauce
View the method
  1. Turn the slow cooker on to low to pre-warm while preparing the ingredients. To make the stuffing, mix together the breadcrumbs, butter, celery seeds, thyme, oregano and lemon rind.
  2. Place one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. The dampened plastic will help prevent the meat from tearing.
  3. Cut the schnitzels in half cross-wise.
  4. Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.
  5. If wishing to brown the ingredients, heat a dash of oil in a frying-pan and fry the beef olives until well browned. Brown the onion if desired.
  6. Put the beef olives, onion and prunes into the pre-warmed slow cooker.
  7. In a jug, mix together the flour, stock, redcurrant jelly if using and HP or Worcestershire sauce, and pour over the beef olives.
  8. Cover with the lid. Cook on low for 6-7 hours or on high for 3-4 hours.
  9. Serve the beef olives with seasonal vegetables.
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