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

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Go up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if you do live or work on one of the top floors, you can still get off of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over climbing even a single flight of stairs. That one flight of stairs—when taken a several times a day—can be just the extra boost that your system needs.

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We hope you got insight from reading it, now let’s go back to vickys scottish beef olives with onion gravy, gf df ef sf nf recipe. To cook vickys scottish beef olives with onion gravy, gf df ef sf nf you only need 14 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF:
  1. Provide Stuffing / Skirlie
  2. Get 50 grams sunflower spread or butter
  3. Get 175 grams gluten-free pinhead oats
  4. Take 1 onion, finely chopped
  5. Use to taste salt & pepper
  6. Prepare Beef
  7. Take 4 beef topside steaks, flattened with a mallet or rolling pin and halved
  8. You need 1 tbsp scottish or french mustard
  9. Get 90 grams seasoned gluten-free flour
  10. Get 30 grams sunflower spread or butter
  11. You need 2 tbsp vegetable oil
  12. Prepare 450 ml beef stock
  13. Provide 2 finely chopped onions
  14. Provide salt & pepper
Steps 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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