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

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

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 cook it.

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

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

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

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!.