Vickys Scottish Beef Olives with Onion Gravy

• 50 grams sunflower spread or butter
• 175 grams gluten-free pinhead oats
• 1 onion, finely chopped
• 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

1. Preheat oven to gas 4 / 180C / 350F
2. Start by making the stuffing:
3. Melt the butter in a frying pan and fry off the onion
4. Add the oatmeal to the pan, season and cook gently for 10 minutes stirring well
5. In Scotland we call this 'skirlie' as you 'skirl' it round the pan while it's cooking!
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 like you would a swiss roll, tucking in the end flaps
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!

sunflower, pinhead oats, onion, beef, scottish, flour, sunflower, vegetable oil, beef stock, onions

Taken from cookpad.com/us/recipes/333608-vickys-scottish-beef-olives-with-onion-gravy (may not work)