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SCOTTISH BEEF COLLOPS




Source of Recipe


the web


List of Ingredients




1 1/4 lbs beef bottom round steak
1 1/2 lbs potatoes, peeled and sliced into 1/4 inch slices
2 tsp extra light olive oil with a dash of sesame oil
3 cups chopped onions
4 oz mushrooms, finely chopped
2 tbsp all-purpose flour
2 pickled walnuts, finely chopped
2 tbsp freshly chopped thyme
1 1/4 cups beef stock (beef bouillon in water will be fine)
4 oz mushrooms, thinly sliced

1 tbsp freshly chopped parsley for garnish
carrot shavings for garnish



Recipe



Cut the beef into 1/4 inch slices across the grain at a slight diagonal.
This will be about 48 slices.

In a low-sided casserole, heat half the oil and sauté the onions until
they're soft and slightly brown. Place the onions on a plate and set
aside.

Lightly rinse the casserole and place back on the burner. Add the
remaining oil and cover the bottom with half of the beef slices,
allowing them to brown fully. Reposition the browned beef to one side
and brown the rest of the beef.

Add the cooked onions and the chopped mushrooms. Sprinkle with the
flour and spoon the mixture into a bowl. Stir in the walnuts and thyme.

Rinse the sides and bottoms of the casserole with the beef stock,
removing any browning residue. Pour into a bowl and reserve.

Spread half of the beef mixture over the bottom of the casserole. Layer
with half the sliced mushrooms, followed by half of the sliced potatoes.
Repeat with layers of the remaining beef mixture and sliced mushrooms,
topped with the remaining potatoes. Pour the reserved stock over the
casserole. Cover and cook at 350 F. for 40 minutes.

Garnish with parsley and carrot shavings