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

Hello everybody, 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 food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. 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 cook it.

The ingredients needed to make Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:
  1. Make ready Stuffing / Skirlie
  2. Take 50 grams sunflower spread or butter
  3. Make ready 175 grams gluten-free pinhead oats
  4. Get 1 onion, finely chopped
  5. Make ready to taste salt & pepper
  6. Get Beef
  7. Get 4 beef topside steaks, flattened with a mallet or rolling pin and halved
  8. Take 1 tbsp scottish or french mustard
  9. Make ready 90 grams seasoned gluten-free flour
  10. Prepare 30 grams sunflower spread or butter
  11. Take 2 tbsp vegetable oil
  12. Prepare 450 ml beef stock
  13. Make ready 2 finely chopped onions
  14. Take salt & pepper

As time has moved on, people have added. 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 Vickys scottish beef olives with onion vickys scottish beef olives with onion savory british beef olives pudge factor beef olives john davidsons. Heat a dash of oil in a pan and fry the shallot and mushrooms until soft, then leave to cool.

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!

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. If you prefer a slightly sharper flavor, then use a standard yellow or even a white onion.

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