---

Transport your taste buds to the rugged hills of Scotland with Old-School Beef Collops, a historic dish that’s as comforting as it is flavorful. These thinly sliced beef steaks, simmered in a rich, peppery gravy, are a testament to the simplicity and heartiness of traditional Scottish cuisine. Dating back to the 18th century, beef collops were a staple in Scottish homes, offering warmth and sustenance with every bite. Paired with creamy mashed potatoes, this dish is perfect for cozy dinners or when you’re craving a taste of old-world charm. Let’s dive into how to make this timeless recipe, plus tips to ensure it’s a crowd-pleaser!

The Charm of Beef Collops

Beef collops are a celebration of straightforward ingredients transformed into something deeply satisfying. The word “collop” comes from an old term for a slice of meat, and in Scotland, it typically refers to thin cuts of beef or veal cooked in a savory sauce. The peppery, thyme-infused gravy is the star, clinging to the tender beef and soaking into a bed of mashed potatoes. This dish is a reminder of Scotland’s culinary heritage, where resourcefulness and bold flavors turned humble ingredients into meals fit for a laird’s table. Whether you’re a history buff or just love hearty comfort food, beef collops will warm your heart and soul.

The Ultimate Beef Collops Recipe

This recipe yields tender beef slices bathed in a rich, peppery gravy that’s bursting with flavor. It’s quick to prepare yet feels like a special treat, making it ideal for weeknight dinners or rustic gatherings. Here’s how to make it:

Ingredients (Serves 4)

For the Beef Collops:

• 1.1 lbs (500g) sirloin or rump steak, thinly sliced (about ¼-inch thick): Choose a tender cut for quick cooking.
• 3 tablespoons (50g) unsalted butter: Adds richness and helps brown the beef.
• 1 large onion, thinly sliced: Brings sweetness and depth to the gravy.
• 2 tablespoons all-purpose flour: Thickens the sauce for a velvety texture.
• 1¼ cups (300ml) beef stock: Forms the base of the savory gravy.
• 1 teaspoon freshly ground black pepper: Delivers the signature peppery kick.
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme): Infuses an earthy, aromatic note.
• Kosher salt, to taste: Enhances all the flavors.

To Serve:

• Creamy mashed potatoes: The perfect vehicle for soaking up the gravy.

Instructions

1. Prep the Beef: If not already sliced, cut the steak into thin, ¼-inch slices. For extra tenderness, place the slices between parchment paper and gently pound with a rolling pin or meat mallet. Season lightly with salt.
2. Sear the Beef: Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter. Working in batches to avoid overcrowding, sear the beef slices for about 1 minute per side until lightly browned. Transfer to a plate and set aside.
3. Cook the Onions: In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced onion and cook over medium heat for 5-6 minutes, stirring occasionally, until soft and golden.
4. Make the Gravy: Sprinkle the flour over the onions and stir for 1-2 minutes to cook out the raw flour taste, forming a roux. Gradually pour in the beef stock, stirring constantly to create a smooth sauce. Add the black pepper, thyme, and a pinch of salt. Bring to a gentle simmer.
5. Simmer the Collops: Return the seared beef slices (and any accumulated juices) to the skillet. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally, until the beef is tender and the gravy has thickened. Taste and adjust seasoning with more salt or pepper if needed.
6. Serve: Spoon the beef collops and gravy over a generous portion of creamy mashed potatoes. Garnish with a sprinkle of fresh thyme or parsley for a pop of color, if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4 | Calories: ~350 kcal per serving (without potatoes)

Tips for Perfect Beef Collops

• Slice Thinly: Thin slices cook quickly and stay tender. Ask your butcher to slice the steak for you, or partially freeze the meat for easier cutting.
• Tenderize for Best Results: Pounding the beef slices ensures they’re melt-in-your-mouth tender, especially with leaner cuts like rump.
• Boost the Flavor: For a Scottish twist, stir in 1 tablespoon of whisky or a splash of Worcestershire sauce with the stock. A handful of sliced mushrooms sautéed with the onions adds extra heartiness.
• Control the Gravy: If the sauce is too thick, add a splash of stock or water. If too thin, simmer uncovered for a few extra minutes.
• Keep It Warm: Serve immediately over hot mashed potatoes to enjoy the dish at its coziest.

The History of Beef Collops

Beef collops have deep roots in Scottish cuisine, with references dating back to at least the 18th century. The term “collop” originally described any thin slice of meat, often fried or stewed, and was a versatile way to prepare beef or veal. In Scotland, collops were a practical dish, stretching modest cuts of meat into a flavorful meal with the addition of a rich gravy. They were particularly associated with Shrove Tuesday (known as “Collop Monday” in some regions), when households used up meat before Lent. Recipes varied by region, but the peppery, thyme-scented gravy became a hallmark of the Scottish version. Today, beef collops are a nostalgic nod to Scotland’s culinary past, cherished for their simplicity and robust flavor.

Serving Suggestions for a Cozy Meal

Beef collops shine when paired with classic comfort food sides and drinks. Here’s how to create a hearty, Scottish-inspired meal:

• Sides: Creamy mashed potatoes are traditional, but roasted root vegetables (like carrots and parsnips) or buttered peas make excellent companions. A side of crusty bread is perfect for mopping up the gravy.
• Sauces: The gravy is plenty, but a dollop of grainy mustard or a drizzle of malt vinegar on the side adds a tangy contrast.
• Drinks: Pair with a robust Scottish ale or a glass of red wine like Shiraz. For a non-alcoholic option, try a hot toddy (without the whisky) or a glass of sparkling apple juice.
• Presentation: Serve the collops family-style in a rustic skillet, or plate individually with a mound of mashed potatoes and a generous ladle of gravy. A sprig of thyme adds a touch of elegance.

Variations to Try

While the classic recipe is a winner, here are some creative spins to suit different tastes:

• Mushroom Collops: Add 1 cup of sliced cremini or wild mushrooms with the onions for an earthy, umami-packed twist.
• Whisky-Infused Gravy: Stir in 1-2 tablespoons of Scotch whisky for a smoky, authentic Scottish flavor.
• Creamy Collops: Add a splash of heavy cream or a tablespoon of sour cream to the gravy for a richer, velvety texture.
• Herb Swap: Replace thyme with rosemary or a pinch of sage for a different aromatic profile.
• Budget-Friendly Option: Use a cheaper cut like top round, but simmer longer (30-40 minutes) to ensure tenderness.

Storing and Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy may thicken when chilled.
• Freezing: Freeze the cooked beef and gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of stock or water to loosen the gravy. Alternatively, warm in a 300°F (150°C) oven, covered, for 15-20 minutes.
• Make-Ahead: Prepare the beef and gravy up to a day ahead, refrigerate, and reheat before serving. Cook fresh mashed potatoes for the best texture.

A Personal Story: My Scottish Culinary Adventure

My first taste of beef collops came during a trip to Scotland, where I stumbled upon a cozy pub in the Highlands serving this dish with a side of “tatties” (mashed potatoes). The peppery gravy and tender beef were unlike anything I’d tried before, and I was hooked. Back home, I set out to recreate that magic, digging through old cookbooks and experimenting with ratios. This recipe is my homage to that pub meal, with a touch of my own flair. I made it for a family gathering last winter, and the empty plates (and requests for seconds) told me I’d nailed it. I hope it brings a bit of Scottish warmth to your kitchen!

FAQs About Beef Collops

What’s the best cut for beef collops?
Sirloin or rump are ideal for their balance of tenderness and flavor. Top round or blade steak can work but may need longer simmering.

Can I make this without alcohol?
Yes, the recipe is alcohol-free as written, but if you’re avoiding the whisky variation, Worcestershire sauce or a splash of balsamic vinegar adds similar depth.

Why is my gravy lumpy?
Lumps can form if the flour isn’t fully cooked into the roux or the stock is added too quickly. Stir constantly and add the stock gradually to keep it smooth.

Can I use other meats?
Traditionally, collops are made with beef or veal, but pork tenderloin or venison slices can work with similar cooking times.

Savor a Taste of Scotland!

Old-School Beef Collops are more than a meal—they’re a journey to the heart of Scottish tradition, where simple ingredients create unforgettable flavors. Whether you’re serving them for a cozy family dinner or channeling your inner Highlander, this dish is sure to satisfy. Have you tried a Scottish recipe before, or do you have a favorite way to enjoy beef? Share your thoughts in the comments below, and explore my collection of heritage recipes for more culinary inspiration 25insurance.com. Happy cooking, and here’s to a plate full of history! 🏴🍖

---