Skinni beef olives with mushroom gravy


  • 75g Skinni beef olives
  • 1 x tsp olive oil
  • 1 onion, finely sliced
  • 1 bay leaf
  • freshly ground black pepper
  • 4 large mushrooms, finely sliced
  • 1 tbsp mustard
  • 1 tbsp red wine vinegar
  • 150 ml beef stock
  • 1 large potato
  • 2 large carrots
  • 1/2 small swede
  • cooked greens, to serve
  • 1 tsp flour

Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 2
let's get started

With one teaspoon of olive oil and one teaspoon of fat added to Skinni beef olives and piles of fresh vegetables, this Skinni recipe is a comfort food dream. Swede and carrot add flavour and texture to humble mashed potato and ramp up the nutritional profile. Braised in beef stock until tender, the beef olives are draped in a rich mushroom and onion gravy. Add in a serving of kale to round out the meal and you are definitely onto a winter winner. 

You can use any beef stock that you like; we used an oxo cube. 

1. Pre heat the oven to 180C.

2. Add a teaspoon of olive oil to a hot frying pan and brown the beef olives all over for a minute or so. 

3. Using the beef stock, or an oxo cube made with 150ml water, add the beef olives to a small baking dish and pour in the liquid. Cover with foil and place in the oven for 30 minutes. Keep the frying pan and the oil as you will use it again.

4. Place the carrot, swede, and potato chunks in a saucepan of salted water and bring to the boil. Cook until tender (the swede will be the one to watch); about 30 minutes. When cooked, drain through a colander, place back in the pan, and cover with a sheet of kitchen roll to absorb excess liquid.

5. Add the onions, with the bay leaf, to the same frying pan, do not salt, and cook over a medium heat until they are browned and soft. They may seem like they need more oil but if you leave them alone, with the occasional stir they will dry fry just fine. 

6. Once the onions are just about done, add the mushrooms and cook those down too.

7. Once the mushrooms are soft, add the red wine vinegar, black pepper, and mustard, stirring to combine. Remove from the heat and set aside. Whether you add salt or not will depend on the stock you use; we used oxo which is salty enough.

8. When the beef olives are done, remove from the liquid and set on a plate to rest whilst you finish the dish.

9. Over a medium heat, reheat the onion mixture and pour in the stock from the beef olives. Stir to combine and bring to a rapid simmer. Mix the flour with a little water to form a runny paste and add to the boiling liquid. Whisk rapidly until the sauce thickens slightly. This is known in the trade as 'fecule' and is a great fat-free way to thicken sauces.

9. Stir in the freshly chopped parsley and check your seasoning.

10. Mash the root veg, leaving it a little chunky; the addition of the root veg means you do not need to add butter or milk.

11. Plate up, any way you like, adding in a serving of cooked kale or other greens.