Ingredients
450 g schnitzel
SIDS SALT & PEPPER to taste
2 tsp cornflour
2 small carrots, peeled & finely diced
1 small onion, finely diced
1 tsp dried mixed herbs
1 tbsp tomato purée
1 tbsp SIDS HOT WORCESTER SAUCE
150 ml beef stock
150 ml red wine
4 rashers unsmoked streaky bacon
Directions
Preheat the oven to 180°C.
Season the schnitzel with SIDS SALT & PEPPER.
Blend the cornflour with a little cold water to make a paste.
In a bowl, mix together the carrots, onion, herbs, tomato purée, SIDS HOT WORCESTER SAUCE, blended cornflour and 4 tablespoons of the stock.
Divide the stuffing mixture between the schnitzel and roll up each into a neat parcel. Wrap each parcel with a rasher of bacon and secure with a toothpick.
Place the parcels in a shallow roasting tin or ovenproof baking dish and pour in the remaining stock and the red wine.
Cover the dish tightly with foil and cook for 1½–2 hours until the meat is really tender.
To serve, garnish with the parsley, if using. These are delicious served with ratatouille.
Inspired by WI
