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

Name: Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 50 grams sunflower spread or butter; 175 grams gluten-free pinhead oats; 1 onion, finely chopped; to taste salt & pepper; 4 beef topside steaks, flattened with a mallet or rolling pin and halved; 1 tbsp scottish or french mustard; 90 grams seasoned gluten-free flour; 30 grams sunflower spread or butter; 2 tbsp vegetable oil; 450 ml beef stock; 2 finely chopped onions; salt & pepper

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

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. The rest of the recipe is the same

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

60 mins

4 servings

Stuffing / Skirlie
50 gramssunflower spread or butter
175 gramsgluten-free pinhead oats
1onion, finely chopped
to tastesalt & pepper
Beef
4beef topside steaks, flattened with a mallet or rolling pin and halved
1 tbspscottish or french mustard
90 gramsseasoned gluten-free flour
30 gramssunflower spread or butter
2 tbspvegetable oil
450 mlbeef stock
2finely chopped onions
salt & pepper

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Steps

60 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on January 05, 2013 22:37

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!