Recipe of Super Quick Homemade Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF





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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, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, vickys scottish beef olives with onion gravy, gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is something which I've loved my entire life.

To get started with this recipe, we have to first 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 can achieve it.

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

  1. Prepare - Stuffing / Skirlie.
  2. You need 50 grams of sunflower spread or butter.
  3. Give 175 grams - gluten-free pinhead oats.
  4. Prepare 1 onion, finely chopped.
  5. Provide to taste for salt & pepper.
  6. Give - Beef.
  7. Provide 4 of beef topside steaks, flattened with a mallet or rolling pin and halved.
  8. Provide 1 tbsp scottish or french mustard.
  9. Require 90 grams - seasoned gluten-free flour.
  10. Give 30 grams - sunflower spread or butter.
  11. Need 2 tbsp for vegetable oil.
  12. Provide 450 ml - beef stock.
  13. Require 2 finely chopped onions.
  14. Require for salt & pepper.





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

  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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