Today, we’re sharing a delicious traditional beef olives recipe that will impress your guests and elevate your dinner parties. This recipe is easy to follow and produces succulent and flavorful beef olives that are sure to become a favorite. 

So, let’s get started and learn how to make these mouth-watering beef olives!

A traditional British dish known as “beef olives” consists of filled, thinly sliced beef folded into a parcel and slowly cooked in a rich brown sauce.

Since the Middle Ages, beef olives have been a staple of British cooking. One would assume that they truly contain olives based on the name. While this is not the case, you can certainly experiment by adding some olives to the dish. 🙂

The British term”Beef Olive” refers to beef that has been wrapped around a flavorful filling, browned, and finished in a brown sauce.

So, What are Beef Olives?

In their most basic form, Beef Olives are thin beef steaks wrapped around sausage meat, minced beef, veal, or a breadcrumb foundation with anchovies; however, I’ve opted to use Stilton cheese in my filling because it pairs so nicely with beef.

The packed beef rolls get their olive title because they resemble an olive when they are neatly wrapped with string. Veal steaks were also commonly used in the past.

The key to making them juicy and flavorful is browning them in a skillet before finishing them up in a casserole. I found that cooking them in a rich red wine beef stock brought out the best in the delicate beef and the stuffing.

Not to brag, but this Beef Olives recipe is hard to top as a wonderfully delicious dinner that will fill up the whole family when served with Hasselback potatoes and veggies.

Ingredients

For the Beef Rolls

• 15 oz beef steak (thinly sliced, about 4 slices)

• 14 oz beef stock

• 2 Tbsp oil, divided

• 2 Tbsp butter

• 2 Tbsp flour

• 2 carrots, sliced

• 1 tsp salt

• 1 tsp black pepper

For the Stuffing

• ½ cup breadcrumbs

• 2 shallots, finely chopped

• ⅓ cup mushrooms, chopped

• ¼ cup Stilton cheese, crumbled

• 1 egg, lightly beaten

• 1 Tbsp fresh thyme, chopped

• 1 Tbsp fresh rosemary, chopped

Instructions

1. Make the stuffing

• Heat 1 Tbsp oil in a skillet over medium heat. Sauté the shallots and mushrooms for about 5 minutes, until softened.

• Transfer to a large bowl and mix with breadcrumbs, Stilton, egg, thyme, and rosemary. Stir until well combined.

2. Roll the beef

• Divide the stuffing into 4 equal portions and shape into small logs.

• Place one log at the short end of each beef slice, then roll up tightly. Secure with kitchen string or toothpicks.

3. Prepare the base

• Heat the remaining 1 Tbsp oil in the skillet. Add the sliced carrots and cook for 5 minutes, until slightly softened.

• Transfer the carrots to a baking dish and set aside.

4. Sear the beef

• Season the beef rolls with salt and pepper.

• Increase the skillet heat to medium-high and sear the rolls on all sides until browned, about 2–3 minutes per side.

• Place the seared rolls on top of the carrots in the baking dish.

5. Make the gravy

• In the same skillet, melt the butter. Stir in the flour and cook for 1 minute until golden.

• Gradually whisk in the beef stock, stirring constantly until smooth and slightly thickened.

6. Bake

• Pour the gravy over the beef rolls. Cover the baking dish with foil.

• Bake at 350°F (175°C) for 50–60 minutes, or until the beef is tender. Larger rolls may need extra time.

7. Serve

• Remove the beef from the oven and let rest for a few minutes. Discard the kitchen string before serving.

• Spoon the onion-carrot gravy over the beef rolls and serve with mashed potatoes or crusty bread.

Tips for Success

• Use thinly sliced beef — flank steak or top round works well.

• For richer gravy, swap half the beef stock for red wine.

• Don’t skip the resting step — it keeps the beef rolls juicy.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 4

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Recipe Variations

Beef – substitute beef with chicken breasts sliced in two pieces and pounded in the zip-lock bag using a meat mallet. You can also use turkey or pork escalopes.

For the stuffing – You can use sausage meat, minced chicken, pork, or beef.

Mushrooms – for added flavor, use rehydrated porcini or shiitake mushrooms.

Stilton – for a unique flavor, try another blue cheese like Gorgonzola, Roquefort or brie, or camembert.

Can I make Beef Olives in advance?

Totally! A day ahead of time, make the filling and roll up the beef parcels to chill in the fridge. Get the sauce ready and pop it in the oven an hour before you want to dine.

How to store Beef Olives?

You can make the filled beef packages a day ahead of time and keep them refrigerated and covered. Meat and gravy leftovers can be kept in the refrigerator for up to three days. Do not attempt to store this dish in the freezer.

Can Beef Olives be reheated?

We advise eating your beef olives as soon as they are prepared because reheating might dry up the beef and make it difficult to heat the food fully due to the various stuffings.

If reheating is required, we advise using a meat thermometer to make that your olive is well cooked.

What makes this dish excellent?

• This meal is excellent for making a very small quantity of a less expensive cut of beef go a long way, making it highly cost-effective.
• A variety of filling variation options to suit different tastebuds.
• Because the cheese holds the filling in place and the packed beef rolls slice easily, this meal is also sophisticated enough for your guests.

A few basic ingredients are all you need to make this delicious White Country Gravy! I’m sure you have all of them in your kitchen. It is a wonderful gravy that is really simple to make in a matter of minutes and is creamy, smooth and rich in flavor.

Perhaps one of my favorite comfort food dishes is this homemade white country gravy, a common Southern dish. Although I never tried a gravy I didn’t like; this one is amongst my favorite ones. One of my go-to recipes for a cozy meal is white country gravy, a Southern breakfast staple and a staple in my own kitchen.

Chicken fried steak, biscuits and gravy, chowder, mashed potatoes and gravy all fall under this category. You’re going to adore this White Country Gravy.

You are missing out if this is your first time making it. This gravy can be prepared in minutes; you’ve heard it tight…minutes! And I am confident that you already have all the ingredients on hand to prepare it!

Traditional Southern White Country Gravy

Everyone knows the secret to a great Southern dinner is a killer gravy.

In my view, the finest element of a traditional Southern meal is the gravy that is liberally applied to every portion of the meal. Even if your fried chicken, pork chops, or chicken fried steak came out dry, a good gravy might make it edible again.

All things considered, this recipe for creamy white gravy is the gold standard for traditional country gravy. When your supper needs a little something extra, this is the sauce to make. It’s rich, beautifully creamy, and velvety smooth. Even better, it takes minutes to prepare and requires only five common pantry ingredients.

This is a dish that may be prepared in almost any place and at any time.

Ingredients

• 3 Tbsp butter

• 2 Tbsp all-purpose flour

• 2 cups whole milk

• 1 tsp black pepper

• ½ tsp salt

• ½ tsp garlic powder (optional)

Instructions

1. Make the roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste.

2. Add the milk
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth.

3. Season
Add black pepper, salt, and garlic powder (if using).

4. Simmer
Bring the gravy to a gentle boil, then reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until thick and creamy.

5. Serve
Remove from heat and serve warm over biscuits, chicken, potatoes, or your favorite Southern dish.

Tips for Success

• Use whole milk for the creamiest texture, though 2% works too.

• Whisk constantly when adding milk to prevent lumps.

• If the gravy is too thick, add a splash more milk; if too thin, simmer longer.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Reheat: Warm gently on the stove over low heat, whisking in a splash of milk to loosen the consistency.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: About 2 cups

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Making White Country Gravy with Bacon Fat

You may use the fat from frying bacon or sausage in place of the butter if there is any leftover. Use enough butter to equal 1/4 cup of total fat if just a little oil is left in the pan. Simply adhere to the remaining directions as provided.

The liquid used to make the gravy is the primary distinction. White gravy is often produced with milk, and brown gravy is typically made using animal fat and broth.

What differentiates brown gravy from white gravy?

The primary distinction is the liquid used to make gravy. White gravy is prepared with milk, whereas brown gravy is made using animal fat and broth.

Serving Suggestions for White Gravy

White gravy paired with homemade biscuits or mashed potatoes is excellent. Additionally, it may be used as a creamy covering for fried chicken, turkey, chicken tenders, toast, eggs, omelets, breakfast pizzas, and pork chops.

Storing and reheating White Country Gravy

This white gravy recipe makes about 2 cups. But if you want to make more, you can always double or triple the recipe.

Let your white gravy cool to room temperature before transferring it to an airtight container to preserve in a fridge. It will last in the refrigerator for approximately 3 to 4 days.

Additionally, you may freeze it in a zip-lock bag on a baking sheet until it freezes. We are freezing it this way because it is simpler to reheat up when it is thinner. Following that, you may freeze this gravy for up to 4-6 months, which is excellent.

To reheat the white gravy, just microwave tor gravy at medium heat in a saucepan. You may always add a little milk or water if it is too thick.

Delicate and juicy Italian meatballs cooked with garlic, parsley, fresh bread crumbs, eggs, pork, veal, and beef can be enjoyed on their own or tossed with spaghetti and tomato sauce. Tomato sauce is included in this recipe, so no worries.  You will thank yourself in the future if you make extra and save it in the freezer.

Tender, juicy, authentic Italian meatballs are prepared in 30 minutes for the entire family.

These delicious veal, beef, and pork meatballs are a true representation of an Italian-American meatball dish. I genuinely believe that this recipe, based on my grandmother’s, produces the most fabulous handmade Italian meatballs ever.

My kids will never forget their great-grandma’s meatballs.  I created this recipe based on my recollection of her meatballs and a ton (too much!) of practice. When my children eventually said, “They’re almost as good as great-grandma’s,” not too long ago, I knew I had attained meatball perfection.

After years of experimenting with different proportions, I can confidently say that this Italian meatball recipe that anybody can prepare is the best. Light and moist thanks to a mixture of three different types of meat (two are great), fresh bread crumbs, eggs, milk, flavored parsley with garlic, and parmesan cheese.

They are partially cooked in the oven until firm and then finished in the sauce.

Ingredients

Meatballs

• 1 cup fresh breadcrumbs

• 2/3 cup milk

• 10 oz ground beef

• 10 oz ground pork

• 10 oz ground veal

• 3 garlic cloves, finely minced or grated

• 1 large egg, lightly beaten

• 1 large egg yolk, lightly beaten

• 1 tbsp kosher salt

• 1 tsp freshly ground black pepper

• 1/2 cup grated Parmigiano-Reggiano (or Pecorino Romano / Grana Padano)

• 1 tbsp fresh parsley, finely chopped

• Olive oil (for your hands and the pan)

No veal? Use 16 oz ground beef + 16 oz ground pork instead.

Tomato Sauce

• 1 (28 oz) can whole peeled tomatoes (or crushed tomatoes)

• 3 tbsp extra virgin olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, lightly crushed or minced

• 1 tsp kosher salt

• Optional: 1–2 basil sprigs

Instructions

1) Make the tomato sauce

1. Prep the tomatoes: Pour the tomatoes (with juices) into a bowl and crush them with your hands until you get a chunky, rustic texture.

2. Start the base: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2–3 minutes, until it begins to soften.

3. Add garlic + salt: Stir in the garlic and 1 tsp salt. Cook for about 1 minute, stirring often so the garlic doesn’t brown.

4. Simmer: Add the crushed tomatoes plus 1/4 cup water. Bring to a lively simmer (medium-high), then reduce to keep it gently bubbling. Cook 12–15 minutes, stirring occasionally, until slightly thickened.

5. Finish: Add basil sprigs if using. Taste and adjust salt if needed. Keep the sauce warm while you bake the meatballs.

2) Make the meatballs

1. Heat the oven: Set oven to 425°F (220°C). Place a rack in the upper third. Lightly oil a rimmed baking sheet or line with parchment.

2. Soak the breadcrumbs: In a large bowl, combine breadcrumbs and milk. Mash and stir with a fork until everything is evenly damp. Let sit 10 minutes.

3. Mix the flavor base: Add the egg, egg yolk, garlic, parsley, cheese, salt, and pepper to the soaked breadcrumbs. Mix well with a fork.

4. Add the meat gently: Add the beef, pork, and veal in a couple of additions, mixing just until combined. Use your hands or a spoon—either is fine. Stop as soon as it comes together (overmixing = tough meatballs).

5. Shape: Lightly oil your hands and roll into about 2-inch meatballs (golf-ball size). Arrange on the baking sheet with a little space between them.

6. Bake: Bake for 18–22 minutes, until browned and cooked through (internal temp 165°F / 74°C). Carefully pour off any excess fat from the tray.

3) Finish them in the sauce (best part)

1. Transfer baked meatballs straight into the warm sauce.

2. Simmer together 10–12 minutes over low to medium-low heat, so the meatballs soak up the sauce and the sauce picks up flavor from the meat.

3. Serve hot with pasta, crusty bread, polenta, or on their own with extra cheese.

Prep time: 10 minutes

Cook Time: 20 minutes

Servings: 16-18 meatballs

Calories: 190

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How to serve Italian Meatballs

Spaghetti and meatballs on a nice summer night, especially outside with glasses of red wine running, are difficult to beat, in my opinion, even though Italians do generally not eat their meatballs with any pasta. The Italian meatballs are great over a bed of polenta, mashed cauliflower or potatoes, a bed of rice, or even a bowl of quinoa if you’re trying to avoid pasta.

You could also eat the meatballs without any pasta at all and pile them on some braised greens or a salad. Alternatively, you could serve them with a hearty helping of tomato sauce, some crusty bread for dipping, and nothing else. Delicious!

Tucking these Italian meatballs into two pieces of ciabatta bread, then topping them with tomato sauce and mozzarella cheese, is another great option.

How to store Meatballs 

If you need to freeze a large number of meatballs, separate them into smaller portions before freezing.

To store:  Meatballs (and tomato sauce) may be kept fresh in the fridge for up to 5 days if stored in an airtight container.

To reheat: Place meatballs without sauce in an oven warmed to 350 degrees for 5-10 minutes. Reheat in the sauce for 15 minutes over medium-high heat on the stove.

To freeze:  For freezing, ensure total cooling. A single layer of meatballs should be spread out on a baking pan. Put in a freezer-safe container or ziplock bag and freeze for 30 minutes. Freeze for as long as three months. Get it out of the freezer and into the fridge the night before you want to reheat it.

Tips for The Best Italian Meatballs

The majority of these suggestions are covered in the post, but they need a second mention in case you just read certain sections.

Make the meatballs with care.

Don’t pack the meatballs too firmly when forming them; otherwise, they will be thick and stiff. Don’t worry if they aren’t precisely spherical; just quickly form the meatballs. It’s best if you don’t handle them too much. Apply oil on your hands and shape the meatballs gently. 

Keep the meat refrigerated before making the meatballs

The fat will melt and degrade if the meatball mixture gets too warm. The meatballs won’t be as juicy and will be difficult to form as a result. Before forming the meatballs, if required, refrigerate the mixture for about 15 minutes.

Don’t overcook them

Depending on your oven, large meatballs will cook in around twenty minutes at 425°F (200°C). Use an instant-read thermometer for the best results; meatballs are done when they reach a temperature of 165°F.

I suggest gently cooking the meatballs for no more than 15-20 minutes if you intend to continue cooking them in a sauce to prevent drying them out.

Double, triple, or quadruple the batch sizes.

A great recipe to prepare ahead is meatballs. Making extra for future dinners is a great idea because they freeze wonderfully on their own or in a sauce.