¾ packet of white breadcrumbs
1 onion diced very fine
1 clove garlic crushed
2 tbs fresh thyme chopped finely
2 tbs fresh parsley chopped finely
1 kg beef schnitzels
2 carrots chopped finely
2 onions chopped
2 tbs plain flour
1 tub tomato paste
2 cups plus of beef stock
salt & pepper
Bit fiddly to put together - otherwise fine.
Fry the carrots and onions in the same pan until golden, and pour evenly over the meat.
Add flour to the pan used for the vegetables, along with the tomato paste and mix well. Gently pour in the 2 cups of stock, stirring continuously to combine, and bring to the boil, cooking for 10 minutes. Make sure all lumps are broken up, and use some additional stock to regulate the thickness if necessary.
Pour over the meat and vegetables.
Cook covered in a 180 degree oven for approximately an hour.
Serves four to six.
“THIS IS ONE OF MUMS RECIPES WITH ONE OR TWO TWEAKS - BUT PRETTY MUCH AS I REMEMBER IT AS A KID”
To make the stuffing, mix the crumbs, onion, garlic, and herbs in a bowl. Then add just a drizzle of milk and mix with your hands. Keep doing this until you get a dry paste consistency.
Belt meat with a flat mallet to around 2mm thickness, and then cut into 100mm squares. Chop the trimmings into the stuffing mixture. Lay one tablespoon of the stuffing mixture along one edge of the meat. Fold in the sides and roll to fully enclose the stuffing, then secure with a toothpick. Repeat for other pieces.
Heat some oil in a pan and gently fry the olives until brown all over, then place in the bottom of a large casserole dish.
SERVE WITH MASHED POTATO BY ITSELF, OR YOU CAN ADD A GREEN VEGGIE IF YOU WANT. GARLIC MASH IS ALSO GOOD - BUT JUST ONE CLOVE CRUSHED.
YOU CAN ADD A TEASPOON OF WORCESTERSHIRE SAUCE TO THE TOMATO SAUCE IF YOU LIKE, BUT DON'T OVER DO IT.