Hubby and I have been together for over ten years and not once in that time has he ever allowed me to ‘ruin’ his meat by using it in a casserole! A fortnight ago he finally relented and I made up a version of beef olives for him (never cooked it before but my mother used to cook it for me when I was little). Hubby adored it so much he now requests if I can make it. I like to make it because I get to use my lovely flat leaf parsley that has grown inside our bifold windows in an ice-cream container for the last 6 months.
Ingredients
Home made bread crumbs, finely chopped onion, finely chopped parsley, finely chopped mushrooms, butter, olive oil, schnitzel
Fry onion gently in a little olive oil until softened. Add butter and fry mushrooms and then add breadcrumbs and continue to fry. Add parsley, salt and pepper to taste. Allow to cool.
Beat schnitzel so it is a little more flattened. Place a spoonful or two of stuffing on the schnitzel and roll up. Fix with toothpicks (can also tie up with string). It doesn’t matter what size pieces of schnitzel you have – you can make rolls out of tiny pieces of schnitzel to medium pieces.
Fry the schnitzel rolls quickly just to brown. Place in a casserole and make a gravy in the same pan as you fried the schnitzel rolls. A drop of good red wine will help the flavour of your gravy. Pour gravy over the schnitzel and place in the covered casserole at 180 degrees for about half an hour. Serve with mashed potatoes and vegetables.