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

Source : Start By Making The Stuffing Melt The Butter In A Frying Pan And Fry Off The Onionadd The Oatmeal To The Pan Season And Cook Gently For 10 Minutes Stir...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 5, 2023

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!


Ingredients

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

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