Steps to Prepare Quick 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.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, vickys scottish beef olives with onion gravy, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must 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.

The ingredients needed to make Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:

1. {Make ready of Stuffing / Skirlie.
2. {Prepare of sunflower spread or butter.
3. {Make ready of gluten-free pinhead oats.
4. {Prepare of onion, finely chopped.
5. {Prepare of salt & pepper.
6. {Make ready of Beef.
7. {Get of beef topside steaks, flattened with a mallet or rolling pin and halved.
8. {Take of scottish or french mustard.
9. {Prepare of seasoned gluten-free flour.
10. {Make ready of sunflower spread or butter.
11. {Get of vegetable oil.
12. {Take of beef stock.
13. {Take of finely chopped onions.
14. {Get of 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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