Filling
2 Tbsp (30 ml) olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
60 g rindless streaky bacon, chopped
125 g button mushrooms,
chopped
20 g (about 8) sun-dried tomatoes
¼ cup (60 ml) fresh white or brown breadcrumbs
1 tsp (5 ml) sugar
salt and freshly ground black pepper to taste
Beef Olives
6 schnitzels
2 Tbsp (30 ml) olive
oil
1 cup (250 ml) hot beef stock
1 Tbsp (15 ml) chopped fresh parsley or 1 tsp (5 ml) dried
1 Tbsp (15 ml) cake flour or 1 ½ tsp (8 ml) cornflour for thickening
- For the filling, heat the oil in a heavy-based saucepan, then sauté the onion, garlic and bacon until the onion is soft. Add the mushrooms and sun-dried tomatoes and stir until soft. Remove from heat, then add the breadcrumbs, sugar and seasoning.
- To assemble, spoon about 1 Tbsp (15 ml) of mixture onto each schnitzel, roll up and secure with toothpicks or string.
- Heat the oil and brown the beef olives on all sides. Add the stock and parsley, bring to the boil, reduce heat and simmer for about 20 minutes until tender. Thicken the sauce with a paste of flour and water. Remove the toothpicks and serve with baked or mashed potatoes.
Serves 4
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