Bragoli (Beef Olives)

Bragoli (beef Olives) Recipe

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Lynn Clay


This is a recipe from Malta. The delicious beef sauce can be served on its own with pasta as the first course. The bragoli can then be served as the second course.


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30 Min
1 Hr
Stove Top


  • 4
    thin pieces of rump steak

  • 250 g
    lean ground beef
  • 1
    onion (finely chopped)
  • 1
    egg (hard boiled)
  • 1
    egg raw
  • 1 Tbsp
    chopped parsley
  • 1
    carrot (grated)
  • 2 slice
  • ·
    salt and pepper

  • 2 large
    onions (chopped)
  • 3 clove
    garlic (crushed)
  • 5
    tomatoes (blanched, peeled and chopped)
  • 1 Tbsp
    tomato paste
  • 2
    carrots (scraped and sliced)
  • 5 oz
  • 2-3
    potatoes (peeled and quartered)
  • 2
    bay leaves
  • 1/2 c
    red wine
  • 1/2
    beef bouillon, cubes
  • ·

How to Make Bragoli (Beef Olives)


  1. Combine all the stuffing ingredients in a bowl. Open the meat slices on a chopping board, cover with plastic and flatten with a kitchen mallet. Spoon the stuffing on the centre of each slice and roll it up. Insert long toothpicks into the olives so that you secure the ends well.
  2. Cook the onions and garlic for a few minutes in a saucepan, with enough water to cover the onions. Add the beef olives and cook over medium heat until the meat becomes light brown. Remove the beef olives and set aside.
  3. Add the carrots, potatoes, tomatoes, tomato paste, stock cube, herbs and wine to the saucepan and stir. Season with pepper and cook for about 5 minutes.
  4. Put the bragoli back into the saucepan and add the peas. Bring to the boil. Reduce heat and simmer until the sauce has reduced and thickened. If need be, add water or wine should the mix start to dry up before the meat is cooked.

Printable Recipe Card

About Bragoli (Beef Olives)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mediterranean

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