Minced Collops Recipes

SCOTCH COLLOPS

Scotch Collops image

Provided by George Washington's Mount Vernon

Number Of Ingredients 11

Ingredients

2 1/2 to 3 pounds veal scaloppini
Salt
Ground white pepper
6 to 8 tablespoons unsalted butter, divided
1/2 teaspoon ground nutmeg
1 1/2 teaspoons freshly grated lemon zest
3 large egg yolks, lightly beaten
All-purpose flour, as needed
2 cups chicken broth
About 4 ounces white button mushrooms, sliced (about 1 cup)
2 oranges

Steps:

Lightly season the scaloppini with salt and pepper. Melt 3 tablespoons of the butter and combine with the nutmeg, lemon zest, and 1/4 to 1/2 teaspoon of the salt. Mix with the egg yolks, stirring together until well mixed. Dip the scaloppini in the mixture, coating both sides, and then dredge both sides in flour. Put the scaloppini on waxed paper, and leave it to set at room temperature for 10 to 15 minutes. Melt another 2 tablespoons of the butter in a large sauté pan. Add the scaloppini, and cook until browned on both sides -- 2 to 3 minutes per side -- adding another 1 or 2 tablespoons of butter, if necessary. Remove the scaloppini from the pan, cover loosely with aluminum foil, and set aside to keep warm. Sprinkle about 1 1/2 tablespoons of flour in the sauté pan, stirring up any browned bits on the bottom of the pan. Stir in the chicken broth, and bring to a boil. Add the mushrooms and cook for about 5 minutes, stirring frequently. Return the scaloppini to the pan, turning to coat on both sides with the sauce. Cover and continue to cook until the scaloppini and mushrooms are cooked through. To serve, place the scaloppini and mushrooms on a platter and surround with the sauce. Squeeze the juice of 1 of the oranges over the scaloppini. Cut the second orange into quarters or slices, and set around the platter to garnish. Serve hot.

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 World Cuisine Recipes European UK and Ireland Scottish

Time 45m

Yield 5

Number Of Ingredients 7

Ingredients

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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