Minced Collops Recipes

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MINCED COLLOPS



Minced Collops image

A delicious way to stretch ground beef. This is a traditional Scottish recipe. It's quick and very easy, and my family loves it with mashed potatoes. The combination of beef and oatmeal sounds really weird at first, I know, but it is delicious. Steel-cut oats can be a bit pricey, but one tin will last a long, long time. Leftovers of this are wonderful. I've made sandwiches with it; I've filled tortillas with it; I've wrapped it in puff pastry and made little pies. It's very easy and it's very good! I hope your family likes it as much as mine does.

Provided by Chessiebomb

Categories     Scottish Recipes

Time 45m

Yield 5

Number Of Ingredients 7

1 pound lean ground beef
½ onion, minced
1 teaspoon salt, to taste
½ teaspoon ground black pepper
⅔ cup steel-cut oats
1 ½ cups beef stock
2 tablespoons Worcestershire sauce

Steps:

  • Crumble the ground beef into a skillet over medium heat; add onion, salt, and pepper. Cook and stir the ground beef until no longer pink, 7 to 10 minutes.
  • Stir oats into beef mixture to coat in beef drippings. Pour beef stock over beef mixture; bring to a boil, place cover on the skillet, and reduce heat to low. Cook at a simmer until the oats are cooked, about 30 minutes.
  • Stir Worcestershire sauce through the beef mixture to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 19 g, Cholesterol 59.5 mg, Fat 12.7 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 4.7 g, Sodium 613.5 mg, Sugar 3.1 g

SCOTTISH COLLOPS



Scottish Collops image

A collop is an escalope, the thick slice of meat off the bone that is cut across the grain. Collops may be of beef, lamb or venison, as well as veal and should always be flattened before use.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

4 veal escalopes, each weighing approx. 4 to 6 oz
1 1/2 ounces butter
1 small onion, chopped
6 fluid ounces dry white wine
14 fluid ounces veal stock or 14 fluid ounces chicken stock
1 medium finely minced mushroom
2 teaspoons ketchup, mixed with the mushroom
1 tablespoon lemon juice
2 teaspoons plain flour
1 pinch ground mace
crisp roll (bacon flavour, if you can find them)
fried button mushroom
lemon twist
parsley sprig

Steps:

  • Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
  • Melt 1 oz.
  • of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
  • Transfer to a serving plate and keep hot.
  • Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
  • Stir in the wine and boil until almost evaporated.
  • Stir in the stock, mushroom ketchup and lemon juice.
  • Bring to the boil and simmer until the liquid has been reduced by about 50%.
  • Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
  • Stir in the mace.
  • Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
  • Garnish with crisp rolls, mushrooms, lemon twists and parsley.
  • Serve remaining sauce separately.

MINCED COLLOPS



Minced Collops image

A delicious way to stretch ground beef. This is a traditional Scottish recipe. It's quick and very easy, and my family loves it with mashed potatoes. The combination of beef and oatmeal sounds really weird at first, I know, but it is delicious. Steel-cut oats can be a bit pricey, but one tin will last a long, long time. Leftovers of this are wonderful. I've made sandwiches with it; I've filled tortillas with it; I've wrapped it in puff pastry and made little pies. It's very easy and it's very good! I hope your family likes it as much as mine does.

Provided by Chessiebomb

Categories     Scottish Recipes

Time 45m

Yield 5

Number Of Ingredients 7

1 pound lean ground beef
½ onion, minced
1 teaspoon salt, to taste
½ teaspoon ground black pepper
⅔ cup steel-cut oats
1 ½ cups beef stock
2 tablespoons Worcestershire sauce

Steps:

  • Crumble the ground beef into a skillet over medium heat; add onion, salt, and pepper. Cook and stir the ground beef until no longer pink, 7 to 10 minutes.
  • Stir oats into beef mixture to coat in beef drippings. Pour beef stock over beef mixture; bring to a boil, place cover on the skillet, and reduce heat to low. Cook at a simmer until the oats are cooked, about 30 minutes.
  • Stir Worcestershire sauce through the beef mixture to serve.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 19 g, Cholesterol 59.5 mg, Fat 12.7 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 4.7 g, Sodium 613.5 mg, Sugar 3.1 g

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