Tender meat-filled schnitzel rolls made with fresh 'always in season' ingredients.
Ingredients
| 4 slices | Beef schnitzel (Main) |
| 2 rashers | Diced bacon, optional |
| 2 cloves | Crushed garlic |
| 1 Tbsp | Chopped parsley |
| ½ tsp | Dried thyme |
Sauce
| 2 Tbsp | Olive oil |
| 1 large | Onion, chopped |
| 1 large | Carrot, grated |
| 1 cup | Beef stock |
| ½ cup | Red wine, optional |
| 1 Tbsp | Butter, or margarine |
| 2 Tbsp | Plain flour |
| 1 pinch | Salt & freshly ground pepper |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 160 degrees. Generously trim the schnitzel to about 12 -15cm squares - the offcuts will become the stuffing. Roughly chop the offcuts and mix with the chopped bacon (if using), garlic, parsley and thyme. Add a pinch of salt and pepper. Divide the mixture between the four schnitzels, roll up tucking the two sides in as you roll. Secure with toothpicks.
- Heat the oil in a frypan and add the carrot and onion. Cook until softened. Place into a casserole dish. Add schnitzel rolls to the pan and cook on all sides until browned. Place on top of the vegetables in the casserole. Add the bay leaf. Pour the beef stock/wine over the meat and vegetables. Cover and place in the oven for about one and a half hours. You can turn the rolls halfway through cooking.
- When ready, remove the rolls from the dish. Blend the flour and butter together and stir into the gravy Return to oven to reheat and thicken. Meanwhile, remove the toothpicks from the rolls. Arrange on plates, pour over the gravy and serve with mashed potatoes and any of your favourite veges.
