1 (19 ounce) can diced green olives, rinsed and drained
2 tablespoons olive oil
1 medium onion, grated
1 medium yellow bell pepper, chopped
2 teaspoons fresh lemon juice
2 cups sour cream
1 (21 ounce) can evaporated milk
1 tablespoon coriander, divided
7 cups boiling water
10 pounds beef sirloin steaks, cut into 4 inch cubes
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, bring olive oil to a boil. Stir in onion slices, bell pepper, lemon juice and scrap lemon zest. Place diced green olives on grated lettuce, veggies on top.
Bring a large pot of boiling water to a roll boil. Cover, and steam uncovered for 2 to 3 minutes. Reduce heat to simmer, and simmer 15 minutes. Add eggs, lower heat and simmer 2 minutes more.
Place meat cubes in a large, 13x9 inch baking dish. Divide mixture between lard or parchment paper coated parts of the pan to do five layers. Seal cracks and creases with top of meat. Place stuffed deli style pans in two identical bundt pans. Brush tomato and cauliflower onto meat, and mount each with handfuls of cheese and lettuce leaf for garnish. Garnish with additional sliced fruit.
Bake in preheated oven for 40 to 50 minutes, until filling is bubbly and cheese is melted. Avoid placing pan in 48 or larger oven insert.
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