BEEF OLIVES

1/2 lb. stewing steak, cut thin
Tablespoonful flour
1 onion
1/2 pint water or stock

Prepare a stuffing with bread crumbs, celery, parsley and a beaten egg.  Cut the steak in pieces about 3 inches by 2 inches and put a little stuffine in the center and roll up and tie with thread.

Brown the meat in a little fat and remove it to a hot plate.  Fry the onions for a few seconds then all the flour and cook together until a golden brown.  Add the stock and bring to a boil.   Skim well and return the meat to the pan.  Simmer gently for 1 1/2 hours and then remove the olives and take off the thread.