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

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

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

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

One passed down from my Grannie. It doesn't look like Jack is getting over his allergy to beef anytime soon so I use chicken for him and swap the stock to chicken also. The rest of the recipe is the same

Ingredient

Food ration :

4 servings

Cooking time :

60 mins
30 grams

sunflower spread or butter

175 grams

gluten-free pinhead oats

1

onion, finely chopped

to taste

salt & pepper

4

beef topside steaks, flattened with a mallet or rolling pin and halved

1 tbsp

scottish or french mustard

90 grams

seasoned gluten-free flour

2 tbsp

vegetable oil

450 ml

beef stock

2

finely chopped onions

Cooking instructions

* Step 1

Start by making the stuffing:

* Step 2

Melt the butter in a frying pan and fry off the onion

* Step 3

Add the oatmeal to the pan, season and cook gently for 10 minutes stirring well

* Step 4

In Scotland we call this 'skirlie' as you 'skirl' it round the pan while it's cooking!

* Step 5

Preheat the oven to gas 4 / 180C / 350F

* Step 6

Lay out your flattened steaks and spread thinly with mustard

* Step 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

* Step 8

Secure with butchers string so when cooked the 'olive' rolls keep their shape

* Step 9

Dust each 'olive' with some of the seasoned flour then shallow fry in the butter to seal the meat

* Step 10

Remove from the frying pan and place in a casserole dish

* Step 11

To the frying pan juices, add the remaining seasoned flour, then slowly add in the stock whisking to avoid lumps

* Step 12

Bring to the boil, add the onion then pour over the beef olives in the casserole dish

* Step 13

I like to add a sliced carrot and some peas to the dish too to save cooking the side veg separately

* Step 14

Braise for 1 hour or until done

* Step 15

Serve with boiled new potatoes, carrots and peas for a taste of Scotland!

Note: if there is a photo you can click to enlarge it

Tag

sunflower spread or butter gluten-free pinhead oats onion, finely chopped salt & pepper beef topside steaks, flattened with a mallet or rolling pin and halved scottish or french mustard seasoned gluten-free flour vegetable oil Beef Stock Finely chopped onions

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