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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys scottish beef olives with onion gravy, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:
  1. Make ready Stuffing / Skirlie
  2. Prepare sunflower spread or butter
  3. Get gluten-free pinhead oats
  4. Make ready onion, finely chopped
  5. Get salt & pepper
  6. Prepare Beef
  7. Make ready beef topside steaks, flattened with a mallet or rolling pin and halved
  8. Prepare scottish or french mustard
  9. Get seasoned gluten-free flour
  10. Make ready sunflower spread or butter
  11. Take vegetable oil
  12. Get beef stock
  13. Prepare finely chopped onions
  14. Get 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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