SERVES 8-10 | 30 MINS PREP | 6 HRS COOK TIME
10-12 beef schnitzels
- 2 cups fresh breadcrumbs
- 75g butter, chilled and grated
- ½ tsp celery seeds, crushed
- ½ tsp oregano
- ½ tsp dried thyme
- Zest of 2 lemons
- 2 onions, sliced
- 1 cup prunes, chopped
- ¼ cup flour
- 2½ cups beef stock
- ¼ cup redcurrant jelly (optional)
- ¼ cup HP or worcestershire sauce
Turn the slow cooker on low to pre-warm while preparing the ingredients.
Mix together the breadcrumbs, butter, celery seeds, thyme, oregano and lemon rind.
Place one schnitzel on top of a piece of damp plastic wrap on a chopping board. Sprinkle the meat with a little water and cover with a second sheet of plastic wrap. Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness. The dampened plastic will help prevent the meat from tearing. Repeat with remaining schnitzels.
Cut the schnitzels in half cross-wise. Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling. Secure with a toothpick.
If wishing to brown the ingredients then heat a dash of oil in a frying pan and brown the beef olives until well browned. Brown the onion if wished.
Put the beef olives, onion and prunes into the pre-warmed slow cooker.
In a jug mix together the flour, stock, redcurrant jelly if using and HP or Worcestershire sauce, and pour over the beef olives. Cover with the lid.
Cook on low for 6-7 hours or on high for 3-4 hours.
Serve the beef olives with seasonal vegetables.
Recipe and image thanks to recipes.co.nz