Casserole Of Marinated Beef With Olives

Recipe Ingredients

		Marinade
1		Carrot - chopped
1		Onion - chopped
4		Celery stalks - chopped
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	White wine
1/4 cup	59ml	Wine vinegar
5		Parsley sprigs
2		Garlic cloves
1/8 teaspoon	0.6ml	Thyme
1		Bay leaf
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
		Main Dish
3 lbs	1362g / 48oz	Lean bottom round beef roast or
		Rump or chuck
4		Carrots - halved crosswise
3		Garlic cloves - chopped
1/2 cup	118ml	Pitted green olives - sliced
2 tablespoons	30ml	Cornstarch mixed with water
3 cups	594g / 20oz	Yolkless egg noodles

Recipe Instructions

For marinade: Finely chop carrots, onion and celery (or use a food processor). Heat oil in a saucepan and add the vegetables; cook, stirring constantly until lightly browned. Add the remaining marinade ingredients and simmer for 5 minutes. Cool.

Cut raw meat across the grain into 1/4- to 1/2-inch-thick slices. Place in glass bowl and cover with marinade. Refrigerate for 24 hours.

Remove meat from marinade and place onto paper towels. Spray a skillet with nonstick spray. Brown the meat on both sides. Strain the marinade and add to the skillet, covering meat completely (add water if necessary). Add carrots, garlic and sliced olives. Bring mixture to a boil. Cover with tight-fitting lid.

Place in 275 degree oven for 1 hour or until meat is tender. Remove from oven. Skim off any fat. Add cornstarch mixture and stir until thickened.

Place meat into center of platter. Surround with cooked noodles. Spoon small amount of sauce over meat. Serve remaining sauce in the bowl.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: Calories 530; Fat (grams) 22; Percent calories from fat 37; Percent polyunsaturated 3; Percent saturated 14; Percent monounsaturated 20; Cholesterol (milligrams) 115; Sodium (milligrams) 540; Protein (grams) 58; Carbohydrate (grams) 25; Fiber (grams) 5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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