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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.

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

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

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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