Steps to Make Speedy Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF

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

It's one of those meals that you look forward too but nobody makes it like granny! Lay the juicy turkey slices on top of one slice of the mayo-spread bread. Alternatively, you can now add another slice of bread that's been dipped briefly in gravy so your sandwich is nice & juicy if the turkey is a bit dry, then add more sliced turkey on top of it Great recipe for Vickys Scottish Stovies with Homemade Oatcakes, GF DF EF SF NF.

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Great recipe for 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.

Alright, don't linger, let's plan this vickys scottish beef olives with onion gravy, gf df ef sf nf formula with 14 components which are absolutely easy to acquire, and we have to process them at the very least through 15 actions. You should shell out a while on this, so the resulting food could be perfect.

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

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

Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added. Bring to the boil, then reduce the heat and leave to simmer gently until thickened. Heat a dash of oil in a pan and fry the shallot and mushrooms until soft, then leave to cool.

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

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!.

Mix the fried vegetables with the mince, breadcrumbs. Once cooked, remove the beef olives from the pan, remove the sage and keep the meat warm. Bring the sauce to the boil, season with salt and freshly grated black pepper to taste. If you prefer a smooth sauce you could at this stage, transfer the juices and vegetables into a pan using a sieve. Add the other half of the chopped onion to the pan and lightly brown.

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