Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF
It's easy to learn how to make vegan christmas. vegan christmas is one of my favorite menu.
How to make vegan christmas easily?
In this recipe you will discover the simplest yet most flavourful way to make the vegan christmas! Whether you're cooking for a small family dinner or a daytime potluck, follow these easy steps for some excellent bites!
- Stuffing / Skirlie
- 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
- Start by making the stuffing:
- Melt the butter in a frying pan and fry off the onion
- Add the oatmeal to the pan, season and cook gently for 10 minutes stirring well
- In Scotland we call this 'skirlie' as you 'skirl' it round the pan while it's cooking!
- Preheat the oven to gas 4 / 180C / 350F
- Lay out your flattened steaks and spread thinly with mustard
- 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
- Secure with butchers string so when cooked the 'olive' rolls keep their shape
- Dust each 'olive' with some of the seasoned flour then shallow fry in the butter to seal the meat
- Remove from the frying pan and place in a casserole dish
- To the frying pan juices, add the remaining seasoned flour, then slowly add in the stock whisking to avoid lumps
- Bring to the boil, add the onion then pour over the beef olives in the casserole dish
- I like to add a sliced carrot and some peas to the dish too to save cooking the side veg separately
- Braise for 1 hour or until done
- Serve with boiled new potatoes, carrots and peas for a taste of Scotland!
That's vegan christmas, Special thanks to Vicky@Jacks Free-From Cookbook for making this delicious recipe.