Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF
Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vickys scottish beef olives with onion gravy, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vickys scottish beef olives with onion gravy, gf df ef sf nf using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:
  1. Take Stuffing / Skirlie
  2. Prepare 50 grams sunflower spread or butter
  3. Make ready 175 grams gluten-free pinhead oats
  4. Take 1 onion, finely chopped
  5. Prepare to taste salt & pepper
  6. Make ready Beef
  7. Get 4 beef topside steaks, flattened with a mallet or rolling pin and halved
  8. Prepare 1 tbsp scottish or french mustard
  9. Prepare 90 grams seasoned gluten-free flour
  10. Make ready 30 grams sunflower spread or butter
  11. Take 2 tbsp vegetable oil
  12. Get 450 ml beef stock
  13. Take 2 finely chopped onions
  14. Take salt & pepper
Instructions to make Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:
  1. Start by making the stuffing:
  2. Melt the butter in a frying pan and fry off the onion
  3. Add the oatmeal to the pan, season and cook gently for 10 minutes stirring well
  4. In Scotland we call this 'skirlie' as you 'skirl' it round the pan while it's cooking!
  5. Preheat the oven to gas 4 / 180C / 350F
  6. Lay out your flattened steaks and spread thinly with mustard
  7. Place a 'sausage' shape of stuffing /skirlie on top and proceed to roll the steak over encasing the skirlie, tucking in the end flaps so the filling is completely sealed in
  8. Secure with butchers string so when cooked the 'olive' rolls keep their shape
  9. Dust each 'olive' with some of the seasoned flour then shallow fry in the butter to seal the meat
  10. Remove from the frying pan and place in a casserole dish
  11. To the frying pan juices, add the remaining seasoned flour, then slowly add in the stock whisking to avoid lumps
  12. Bring to the boil, add the onion then pour over the beef olives in the casserole dish
  13. I like to add a sliced carrot and some peas to the dish too to save cooking the side veg separately
  14. Braise for 1 hour or until done
  15. Serve with boiled new potatoes, carrots and peas for a taste of Scotland!

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