Scottish Beef Olives

Beef olives are not the most attractive kind of dinner, I mean, seriously anything brown that looks as if it has just been dumped on the plate shows no sign of beauty!! but believe me when I say beef olives are delicious.

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Ingredients for skirlie stuffing

3-4 tbsp oil or butter

200 g pinhead oatmeal

1 onion, finely chopped

Method

1.  Heat oil in a pan over a medium heat. Add onions, cook until softened and golden. Gradually add oatmeal, stirring thoroughly to coat and combine onion. Season with salt to taste. Cook gently for 8-10 minutes. Set aside.

Ingredients for olives and gravy

6-8 slices sizzle steak.

40 g seasoned flour

2-3 tbsp oil or butter

1 carrot, finely chopped

1 onion, finely chopped

450 ml beef stock

Method

1. Preheat oven to 150°C.  Flatten steak and lay it out, fill centre of steak with some skirlie stuffing and roll the steak over, encasing the stuffing, tucking in the end flaps to keep filling sealed inside.

2.  Secure into a parcel with butchers string to help keep their shape. Dust each olive with seasoned flour and shallow fry, browning all over. Remove and transfer to a casserole dish.

3.  To the frying juices, add onion and carrot and brown,  adding more oil if needed, add a small amount of stock, scraping pan to release any delicious scraps left over from the browning process. Add the remaining stock and whisking briskly, gradually add 1-2 tbsp flour to thicken the stock, cook for 1-2 minutes until thickened. Pour over beef olives, cover and cook for approximately 90 minutes or until done.

Serve with mashed potatoes.