Beef Olives with Onion Gravy
Roast onion gravy
Ingredients:
4 onions
1 tablespoon oil
2 teaspoons tomato puree
1 tablespoon Worcestershire sauce
500ml beef stock
Method:
Cut onions in half and place in an ovenproof casserole pot.
Drizzle the oil and season with salt.
Cover with a lid and bake in a 180°c oven until soft – about an hour.
Remove skin and chop onions.
Place in a pan with any juices and add the tomato puree.
Cook for 5 minutes then add the Worcestershire sauce and stock.
Simmer for half an hour then blend to a smooth gravy.
Skirlie-stuffed Beef
Ingredients:
8 thin slices topside
200g beef sausage meat
50g oats
2 onions, finely chopped
25g butter
Pinch nutmeg
2 pickled walnuts, chopped finely
Handful chopped parsley
Oil for cooking
Method:
Fry the onions in the butter until golden.
Add the oats and cook for a few minutes.
Place in a bowl and season with pepper and the nutmeg.
Cool and add the parsley and sausage meat.
Take a slice of topside and place an eighth of the mixture on top.
Spread evenly over the beef.
Roll up and repeat.
Heat a couple of tablespoons of oil in a large frying pan.
Add the beef olives and fry until beef is sealed all over.
Then add the gravy.
Cover with a lid and simmer for about 30 minutes.
Serve with some creamy mashed potato.
