Hey everyone, it is O’Neill, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys scottish beef olives with onion gravy, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we have to 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 cook that.

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

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

Step by Step 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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