How about trying Scotch Collops? This traditional Scottish dish dates back centuries and would have been familiar to people living in the Outlander era.
Ingredients
- 1 lb thinly sliced beef (traditionally from the round or rump)
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 cup beef stock
- 1 tablespoon flour
- 1 teaspoon mustard
- Salt and pepper to taste
- Chopped parsley for garnish
Method
- Begin by pounding the beef slices with a meat mallet to tenderise them. Season each slice with salt and pepper.
- In a large frying pan, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent.
- Push the onions to one side of the skillet and add the beef slices in a single layer. Cook for a few minutes on each side until browned. You may need to do this in batches depending on the size of your pan.
- Once all the beef is browned, sprinkle the flour over the onions and beef in the pan. Stir to combine and cook for another minute to cook off the raw flour taste.
- Add the beef stock and mustard, stirring well to incorporate. Bring the mixture to a simmer, then reduce the heat to low, and let it cook for about 15-20 minutes, or until the sauce has thickened and the beef is cooked through.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve hot, garnished with chopped parsley if desired. Traditionally, Scotch Collops would have been served with mashed potatoes or bread to soak up the delicious gravy.
Enjoy! Let us know if you make this recipe and we would love to see a photo! Share it on social media and tag us!
